Preheat oven to 350 F.

Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water until just tender, about 10 minutes. Drain in colander; mash to remove remaining liquid. Drain for 10 minutes.

Saute fresh onions until soft, about 5 minutes. Combine drained, mashed squash, onions,
melted butter, 1/2 of the bread crumbs, sugar, salt, beaten eggs and pepper.

Pour into lightly greased 1 1/2 quart casserole dish. Top with remaining 1/2 cup bread crumbs. Bake, covered with foil, 20-30 minutes until set, then remove cover and bake until crumbs are golden about 10 minutes more.