1 3/4 lb. yellow crookneck squash
2 tbsp. butter, melted
1 c. dry bread crumbs (divided use)
1 1/2 tbsp. sugar
1/2 tsp. salt
1 tbsp. dehydrated onion flakes
Pinch black pepper
2 eggs, beaten

Rinse and trim squash. Cut squash in cubes and cook in lightly salted boiling water until just tender. Place in colander to drain. Mash to eliminate as much water as possible. Allow to drain at least 10 minutes or more. In a mixing bowl, combine squash, butter, 1/2 cup bread crumbs, seasonings and eggs.

Place in a lightly greased 2 quart casserole dish and top with remaining bread crumbs. Bake covered at 350 degrees for 20 minutes or until set. Remove cover and return to oven. Bake just until bread crumbs are lightly browned, about 10 minutes.