Baked Squash, similar to that served at the Black Eyed Pea restaurants

• 5 lbs. medium-sized yellow squash
• 2 Tablespoons chopped onion
• 2 eggs
• 6-8 slices wheat bread, crumbled to thumbnail size pieces; approximately 2 cups
• 1/2 Cup butter
• 1/4 Cup sugar
• 2 teaspoons salt
• Dash of pepper
• 1/2 Cup Panko-style bread crumbs

Cut off tips of squash and cut each squash into 1/2-inch wide round slices. Heat 2 quarts of water in a very large soup pot.  When water boils, add squash.  Return to a boil, reduce heat and cook uncovered until tender, about 10 minutes.

Drain in colander, then return to pot while hot and add butter, mixing with a wooden spoon or other large spoon to mash squash and melt butter.  The mashed squash is not like mashed potatoes, which have a smooth texture throughout.  The texture of mashed squash is lumpy.

Beat eggs slightly and set aside.  Add the wheat bread crumbs, diced onion, salt and pepper, then add in the beaten eggs.

Spray a 9 x 13 casserole dish with Pam and turn the mashed squash mixture into the dish.  Smooth out the layer for even baking and sprinkle the Panko breadcrumbs over the top.

Bake at 330 degrees for 30 minutes, then turn the broiler on to brown the Panko bread crumbs.  Don’t move the dish closer to the broiler, just broil at the same level you used for baking.  Broiling on the lower level may take 3-5 minutes to lightly brown the Panko breadcrumbs.

Makes about 16 servings (1/2 cup per serving)