1 cup (4 ounces) finely shredded sharp cheddar cheese
1 cup mayonnaise
3/4 cup crushed butter-flavored crackers (about 19)
1 medium onion, finely chopped
1 envelope buttermilk ranch salad dressing mix
1/3 cup dry bread crumbs
1/8 teaspoon paprika
3 tablespoons butter, melted
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon.
Transfer to a large bowl; mash. Stir in the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix.
Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°.