Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain in colander; mash.

Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion and pepper. Turn into a 3-quart casserole that has been lightly greased or sprayed with non-stick spray. Cover with a light layer of bread crumbs. Bake at 350 degrees until lightly browned. Makes 10 servings.