Squash Casserole

2 pounds squash
2 eggs
1/2 to 3/4 medium onion, chopped
6 tablespoons margarine
1/2 cup milk
3 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups shredded Cheddar cheese
Round butter crackers, crushed
Butter or margarine

Cook squash in small amount of water until tender. Drain well and mash.

In a separate bowl, beat eggs. Saut� onion in margarine. Add squash, eggs, milk, brown sugar and salt to onions. Mix well.

In a buttered 2-quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture and 1 layer of cheese. Repeat the 3 layers. Top with cracker crumbs and dots of butter. Bake, uncovered, at 350 degrees F for 45 minutes. Can be frozen.