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1
Preheat the oven to 350 degrees.
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2
Butter a medium baking dish.
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3
Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
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4
Place the squash and carrots in a saucepan, barely cover with water and salt well.
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5
Bring to a boil, reduce heat to medium and cover.
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6
Cook about 20 minutes, until the vegetables are very soft.
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7
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
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8
Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
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9
Add the garlic and cook an additional minute.
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10
Scrape the mixture into a mixing bowl.
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11
Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
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12
Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
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13
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
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14
Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
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15
Salt and pepper generously to taste.
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16
Stir in the eggs and spoon the mixture into the prepared baking dish.
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17
Scatter the toasted cracker crumbs over the top.
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18
Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
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19
Serve hot.
