2 lbs. squash
1 onion, chopped
1 tbsp. butter
1 c. fine bread crumbs
1 c. cornbread crumbs
2 eggs, beaten
1 tbsp. salt
1 tbsp. pepper
Soft cracker crumbs

Cook squash in small amount of water until tender. Drain and mash. Add all ingredients (except soft crackers crumbs). Chill. Shape into balls and roll them in the soft crumbs. Fry in hot oil. I use just 2 cups cornbread crumbs.