Preparation / Directions:
Cut squash in 1/4" slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350-degrees. Melt 4 Tablespoons of the butter in a small skillet. Add onion and cook until transparent. Set aside. When squash is done, drain, pressing to force out excess liquid.
Stir onion and butter into the squash. One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition. Pour squash mixture into a large casserole or individual ramekins. In skillet saute bread crumbs in the remaining butter until well mixed. Top casserole with the crumbs and bake for 20 to 30 minutes until bubbly.
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