1/2 med. onion
4 tbsp. butter
8 oz. sour cream
1 c. dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/4 c. pecans, chopped & roasted
2 c. cooked, cubed, cooked squash (winter, acorn, butter, etc.)
2 eggs
1/2 c. buttered bread crumbs

Preheat oven to 350 degrees. Saute onion in butter. Add butter and onion to dry crumbs and sour cream. Combine onion mixture with salt, pepper, squash and pecans; mix gently. Beat eggs and fold gently into squash/onion mixture. Pour into greased 2 quart casserole. Cover with buttered bread crumbs and bake 20-30 minutes at 350 degrees. Serves 6.