4-6 summer squash (white, yellow, green or mixture)
1/2 to 1 c. shredded Cheddar cheese
1/4 c. butter
Milk
Salt and pepper to taste
1/2 tsp. curry powder
1 tsp. sugar
1 finely chopped onion

Cook squash and onion until tender. Drain thoroughly and mash. Add small amount milk, cheese, butter, and seasonings. Mix well. Place in buttered casserole and top with bread crumbs. Bake at 350 degrees for 30 minutes. May be frozen.