8 medium yellow squash
2 tablespoon unsalted butter
1 onion, chopped
2 eggs, beaten
1 cup half-and-half
1 teaspoon Worcestershire sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces cheddar cheese
4 slices bacon, cooked and crumbled
Butter or nonstick cooking spray for greasing pan
1 1/2 cups buttery cracker crumbs
Preheat oven to 300.
Steam or microwave squash and drain well. Melt butter in a small saute pan and saute onion until golden. Place cooked squash and onion in a blender and puree.
In a mixing bowl, stir together eggs, half-and-half, Worcestershire sauce, sugar, salt, and pepper until well-blended. Stir in the squash puree and mix well, then stir in cheese and crumbled bacon.
Grease an 8-inch-square baking pan with butter or pan spray. Pour in squash puree and top with cracker crumbs.
Bake for 40 minutes, or until golden.