Wash and de-stem the squash. Slice into 1/2" rounds.

Fill a pot with salted water and bring to a boil. Add squash to pot and boil for 8 minutes, or under tender (a fork will slide through easily).

While the squash is boiling, dice the onion.

Chop the chives and sage into small pieces.

Mince the garlic.

Combine onion, chives, sage, and garlic in a large bowl.

Soften the butter and add it to the large bowl along with the cheese.

Drain the squash and add it to the bowl, stirring thoroughly until the butter is completely melted.

Add the milk and eggs, stirring quickly to avoid cooking the eggs.

Add salt and pepperand stirr one last time.

Preheat the oven to 350F.

Pour the filling into a 9x9 pan and sprinkle the top generously with bread crumbs and parmesan.

Bake for 45 minutes or until the cheese is browned and the filling is bubbling up.

Serve immediately.