3 lbs. yellow summer squash
1/2 cup onions, chopped
1 tsp salt
1/2 tsp pepper
2 eggs
1 Tbsp sugar
1/2 cup butter, melted
1/2 cup bread crumbs

Preheat oven to 375 degrees and grease baking dish.  Wash and cut unpeeled squash.  Boil or steam until tender, drain thoroughly, then mash with fork.

Add all ingredients except 1/4 cup butter and breadcrumbs to the squash.  Stir to combine and pour into greased baking dish.  Spread remaining melted butter on top and sprinkle with bread crumbs.

Bake for one hour or until top is browned.
Haven't tried yet, but I didn't want to lose the recipe...

2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs, separated (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree

Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in egg yolks one at a time, mixing well after each. Sift flour and measure after sifting. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Whip egg whites until fluffy and fold into batter. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

When assembling the layers, use a layer of fresh cut strawberries or more strawberry puree with the frosting between layers. Frost with buttercream, vanilla, or cream cheese frosting.