Church Street Squash

3 Tablespoons butter
2 Pounds yellow crookneck squash, cut into half-inch pieces (you can substitute zucchini, butternut or acorn squash)
1 large onion-finely chopped
¾ cup grated cheddar cheese (3 ounces)
1 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg, lightly beaten
½ teaspoon paprika

Preheat oven to 350 degrees.  Melt 2 tablespoons butter in a large skillet.  Add the squash and cook over medium-low heat until tender.  Transfer to a medium bowl and mash lightly with a fork.   Add onions, cheddar cheese, sour cream, salt, pepper, beaten egg and paprika to the squash; fold lightly together.

Pour into 9 x 11 inch glass baking dish buttered with the last tablespoon of butter.  Bake until solid, with no seeping moisture (30 to 45 minutes depending on your oven)

Let set at least 5 minute before serving. 8-10 servings.