• 2 lbs (.9 kg). yellow squash, coarsely cubed
• 1 large onion, coarsely chopped
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) freshly ground pepper, or more water
• 4 tbsp (60 ml) butter
• 1 cup (225 ml) saltine crackers, crumbled
• 1/2 cup (125 ml) milk
• 1 cup (225 ml) shredded Cheddar cheese
• 1/2 cup (125 ml) pecans, finely chopped

• Place the squash, onion, salt, and pepper in a large saucepan.
• Add as little water as you dare, none if you can keep the heat low and stir the squash every minute or two, and 1/2 inch of water if you have other things on your mind.
• Cover and cook the squash until soft, stirring now and then to prevent scorching.
• Drain the squash, then return it to the pan or a bowl and stir in the butter.
• Taste and add more pepper if wanted. (Squash can use plenty of it.) Check for salt, too.
• Preheat oven to 350 degrees (175 C.).
• Butter a 1 1/2-quart baking dish well.
• Stir the crumbled crackers into the squash, and turn into the casserole.
• Pour the milk over the squash and sprinkle with the cheese and pecans.
• Bake, uncovered, 20 minutes, until the milk is absorbed, the squash is bubbly, and the cheese is melted.
• Remove from the oven, let stand 5 minutes, then served hot.

SOURCE; The Florida Cookbook - Jeanne Voltz Knopf