Makes: 10 servings

Description: Tender squash, gooey cheese and onions make this a memorable side dish. Even the kids will love it. This is soo different than the regular squash casseroles

Ingredients:
3 lbs  butternut squash
1/4 cup  butter, melted
1/2 cup  chopped onion
1 tsp  salt
1/2 tsp  pepper
3  eggs, slightly beaten
1/2 cup  sour cream
1/2 cup  packed brown sugar
1 1/2 cup  grated cheddar cheese, divided
1 tbls  lemon juice (optional)

Instructions: Cut squash into large chunks, Cook in boiling water until tender (about 20 minutes). Drain well. Remove peel and mash. Set aside. In a bowl microwave buttern and onion for two minutes. Stir into squash. In a bowl combine remaining ingredients, using only 1/4 cup of the cheese. Add to squash and stir together. Pour into a greased 2-quart casserole. Sprinkle with remaining cheese, Bake at 350* for 45 minutes or until knife inserted in center comes out clean. Makes 8 to 10 servings.
**This is orginial recipe. I did a few things different. I pierce the squash a few times with a knife and then bake in oven at 350* for about 45 min. Its much easier than trying to chop the squash before it is cooked. The skin peels off rather easily also. I decrease the brown sugar to 1/4 c. I also mixed about 1/2 to 3/4 c of cheese into the casserole and still sprinkled about 3/4 c on top. So total amount of cheese used was 1 1/4 to 1 1/2.