Baked Squash Casserole

One of my many waitressing jobs included a year long stint at the Black-eyed Pea.  One my favorite things they serve is their Baked Squash Casserole.  This recipe comes to a pretty darn close resemblance of it!

Ingredients:
5 pounds yellow squash
2 eggs
1 cup breadcrumbs*
4 ounces butter
1/4 cup sugar
2 tablespoons finely chopped onion
dash of pepper

Directions:
Cut the tops off the squash and cut into about 2 inch chunks.  Place the squash in boiling water and boil just until tender.  Drain and coarsely mash; a potato masher works really well.  Add remaining ingredients and mix well.  Pour in a 3 quart casserole dish and sprinkle a light layer of breadcrumbs over the top.  Bake at 350 for about 10-15 minutes or until lightly browned.

*for the breadcrumbs, I like to use King's Hawaiian Honey Wheat rolls.  These closely resemble the yummy honey wheat rolls that the Black-eyed Pea is famous for and what they use in their own squash casserole.  I let the rolls dry out for a day or night before I make this dish and just crumble them with my hands.