2 lbs. squash
1 med. onion, chopped
1 tsp. season salt or plain salt
1/2 tsp. sugar
3 tbsp. butter
1/2 lb. sharp Cheddar cheese (grated)
Cracker or bread crumbs
1 can cream of chicken soup (undiluted)

Slice squash and cook until tender. Put squash in bottom of dish. Sprinkle onions over squash. Spread cheese over this. Dot with butter. Put a layer of cracker or bread crumbs. Keep layering until all is in. Put cream of chicken soup on top. Rinse can with a little water and pour over. Top with cracker or bread crumbs. (I use Pepperidge Farm Stuffing with herbs.) Bake at 375 degrees for 25 to 30 minutes.