1.Preheat the oven to 350 degrees. Meanwhile, steam the squash for about 12 minutes, or until very tender.
2.While the squash is steaming, fry the bacon until crisp, and set it aside.
3.When the squash is tender, mash it together with the bacon grease, salt and sugar, then add the onion, and stir until the mixture is thoroughly blended. (If you have steamed the squash in a steamer that holds the juices with the vegetable, the mixture will be juicy. If you haven't, you may want to add a few tablespoons of the steaming liquid left in the pan to make it soupy.)
4.Pour the mixture into a buttered casserole dish and bake until it has firmed up and begins to brown (35 to 45 minutes, usually). Crumble the bacon on top, and serve immediately.
Serves 4.
Note: In some squash recipes, zucchini and yellow summer squash are interchangeable. Not this one. Zucchini is too watery and not flavorful enough for this casserole. Pattypan squash works well, however, although it may take you a little longer to steam its somewhat tougher skin to the tender stage.
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