Harvest Time Squash Casserole Recipe

1/4 cup butter
2 cups cooked, cubed butternut or acorn squash (NOT watery type like zucchini or yellow)
1 medium size onion, diced small
1 can (10.5 oz) cream of celery soup
1/2 tsp kosher salt
1/2 tsp black pepper
2 large eggs
2 cups grated Parmesan cheese
1 cup cracker crumbs or dried bread crumbs

Preheat oven to 350 degrees, and butter a shallow casserole dish.

In a large skillet, melt the butter over medium heat, then add the squash, onions, celery soup, salt, and pepper; stir together and allow to cook just until bubbling hot. Remove skillet from heat and pour into casserole dish.

In a small bowl, whisk the eggs until foamy, then add slowly to mixture in casserole dish, stirring to combine.
When combined well, spread evenly, then sprinkle cheese over the top and then sprinkle the cracker crumbs over the cheese.

Bake (uncovered) in preheated oven for about 45 to 55 minutes or until eggs are completely set and squash is tender.

May be served warm or at room temperature.

Will serve 6 at a potluck setting, but may easily be doubled or tripled to serve more.