2 to 2.5 pounds yellow squash
2 large eggs
1 to 2 Tablespoons sugar
1 teaspoon salt
1/2 cup milk
1 Tablespoon flour
2 Tablespoons butter
1/4 pound shredded cheddar cheese
1/4 to 1/2 cup coarsely crushed cornflakes cereal, tossed with 2 teaspoons melted butter
Slice squash into 1/4 inch rounds into a pot, add 1-2 cups of water and boil/steam covered for 10 min until white parts turn more translucent. In the meantime, whisk eggs in a small bowl, then whisk in sugar, salt, milk and flour. Drain squash very well (note the liquid is a tasty vegetable stock- save it for something else if you want) and return it to pot.
Grease a 2 to 2.5 qt casserole dish with some of the 2 tablespoon butter, then throw the rest on top of the hot squash so it melts a bit. Grate the cheese into the pot, then stir a bit. Stir in the egg mixture, then turn the squash mixture into the casserole dish. Top with the buttered crumbs-note any crumbs could be used, but the cornflakes really bring out the flavor of the squash. Bake uncovered 400F 20-30 min until set. Cool slightly and serve.