1 lg. Hubbard or Butternut squash
2 eggs, beaten lightly
1 med. onion, chop fine
1 can cream of mushroom soup
1 sm. bag Cheddar cheese
3/4 c. Ritz crackers, crumbled

Wash squash. Cut into small enough pieces to fit in pot. Boil like you would for potatoes. When squash is soft enough like potatoes, drain water and let stand for a few minutes, then peel off skin and mash the squash or whip it. Add chopped onions, cheese, mushroom soup, eggs, and Ritz crackers; mix well. Pour in greased casserole dish. Bake at 350 degrees (preheated oven) for 20 minutes.