2 lbs. winter squash
1 clove garlic, minced
2/3 c. chopped onion
1 tsp. salt
1'/2 c. water
2 tbsp. butter
1/4 c. evaporated milk
2 eggs
1 c. grated cheddar
1/2 c. cracker crumbs
2 tbsp. melted butter

Preheat oven to 350 degrees and butter a 2 or 3-quart casserole. In a saucepan combine squash (peeled and cut into 1-inch cubes), garlic, onion, salt and water. Bring to simmer; cover and cook 20-30 minutes until squash is tender, adding small amounts water as liquid cooks away. Remove from heat, drain well and mash with 2 tablespoons butter.

Beat together evaporated milk and eggs and beat into squash. Add all but 3 tablespoons of cheddar cheese and enough cracker crumbs (1/4 cup) to thicken.