Wash all squash, cut off the tips, and any bad spots. Cut into three or four pieces and place in a stock pot or steam kettle.
Fill with water to above the top of the squash. Add the white vinegar. Cover and boil for 20-90 minutes until tender. Drain in colander, mashing occasionally for 10-15 minutes. Using a large mixing bowl, combine remaining ingredients and mix with a wire whip or by hand. Add squash to remaining ingredients and mix gently but thoroughly “folding” ingredients together with a spoon. Bake uncovered at 350 degrees F for 30-40 minutes. When thoroughly cooked, remove the burnt bread crumbs, if there are any, by scraping them from the surface. Thoroughly mix the cooked squash and serve.