2lbs.red kuri squash or your favorite squashpeeled, seeded and cut into 1" cubes
1clovegarlicminced
2/3cuponiondiced
1/4cupevaporated milk
2eggs
1tsp.salt
4Tbsp.butterdivided
1cupgrated cheddar cheese
1/2cupcracker crumbsdivided
Instructions
Butter a 2-3 quart casserole and set aside. In a large pot add the squash, garlic, onion, salt and water to cover and bring to a boil. Cover the pot and simmer for 20-30 min. until the squash is tender. Remove from heat and drain.
Preheat the oven to 350F. Mash the hot squash with the 2 Tbsp butter. Beat the eggs with the evaporated milk and beat into the squash. Reserve 3 Tbsp. of cheddar cheese. Add the rest of the cheddar cheese and 1/4 cup of the crackers. Place into the prepared dish.
Melt the last of the 2 Tbsp. of butter and mix with the remaining 1/4 cup of crackers and 3 Tbsp. of cheese. Sprinkle on top of the squash. Bake uncovered for 30-35 min. or until bubbly and browned.