Preheat oven to 350F. Boil squash and onion In small amount of salted water until tender. Drain. Melt 1/2 cup butter. Saute crushed crackers in butter until crisp and brown. Set aside.
Make white sauce, using 1/4 cup butter, corn starch, and half and half. Add cheese. Stir until melted and sauce is smooth. Arrange squash in a 9 x 13 inch glass baking dish. Pour sauce over squash. Top with cracker topping. Bake 25 minutes or until hot and bubbly. Serves 10-12.
Cajun Country -- New Iberia, Louisiana