| • | Preheat oven to 400 degree F (200 degree C).
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| • | Place squash and onion in a large skillet all over normal heat. Pour in a little amount of water, cover and cook until squash is tender. Drain well, and place in a large bowl.
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| • | Mix together cracker crumbs and cheese in a bowl. Stir one-half of the cracker mixture into the cooked squash and onions.
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| • | Mix together egg and milk in a aside bowl, then add to squash mixture. Stir in 1/4 cup melted down butter, and season with table salt and pepper.
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| • | Spread into a 9x13 inch baking dish. Sprinkle with left over cracker mixture, and dot with 2 tablespoons butter.
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| • | Bake in the preheated oven for 25 minutes, or until lightly browned.
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