This turned out good (others at the table called it delish), but I made some changes. First, I had a huge butternut squash, so I baked it in a roasting pan for about an hour on 350. I just pierced it with a knife about 6 times. This saved me some trouble with peeling, etc. Then, I cut it into fairly large chunks (about 1 in. squares) instead of mashing it, because I'm a texture person. Since the squash was so large, I used 4 eggs, 2 cups cheddar, 1 lg. onion, and 2 sleeves of Ritz crackers. I seasoned it with a lot of pepper and garlic salt. I sauteed the onion in butter before adding to the mixture, as suggested by others and I used EVAPORATED MILK INSTEAD OF MILK. I think that made a big difference. I mixed one sleeve of Ritz crackers into the casserole and put the other sleeve on top. I put it into a 9x13 casserole and it packed it out. I would only change one thing next time: I will melt about 1/4 a stick of butter and combine with a sleeve or Ritz and spread them on top, because just doting it with butter left white spots on top and it didn't get crispy on top like I would have liked. It was almost as good as a yellow squash casserole. Thanks Marianna
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This turned out good (others at the table called it delish), but I made some changes. First,...