Bring a large pot of water to boil and add 1 tablespoon kosher salt per quart. Chop squash into 1-inch pieces and boil until tender, but not mushy, about 5 to 7 minutes.Drain squash well and rinse under cold water. Set on a dish towel to dry. Preheat oven to 450° F and butter a 9- by 11-inch baking dish.
Whisk together milk, eggs, and 1 teaspoon salt. Add 1 to 2 teaspoons sugar if you are using poor quality squash. Layer squash and buttered onions in a baking dish and pour milk mixture over it. Top with cracker crumbs , and drizzle remaining 2 tablespoons butter over top.
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