Preheat oven to 400°F. Cook squash in boiling salted water until tender. Drain well and mash. Transfer squash to a large bowl and mix with eggs, cream, and 2 tablespoons melted butter. Sauté celery and onion in remaining 2 tablespoons melted butter until vegetables are translu-cent. Add vegetables to the squash; mix in salt, pepper, and ¾ cup cheese. Pour into a 9x13-inch baking dish. Sprinkle with remaining cheese and top with cooked bacon. Bake for 45 minutes.
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