Scalloped Squash

From 1913:

Wash and pare two large or three small summer squashes, cut them into pieces about an inch square, put over the fire in a saucepan of boiling water, and cook for twenty-five minutes. Drain in a colander, pressing out all the water, and mash free from lumps. Whip into the squash two beaten eggs, a small cup of milk, and a tablespoon of butter; season with salt and pepper and turn into a greased pudding dish. Strew crumbs, bits of butter, salt and pepper over the top and bake.