Squash Souffle - cooking recipe

Ingredients

3 c. cooked mashed squash
1 Tbsp. minced onion
1 tsp. salt
3 eggs, beaten
1 c. cooked peas
1/2 tsp. pepper
3 Tbsp. melted butter

Preparation

Pour into buttered ring mold and place in 9-inch square pan with 1/2 cup water.
Bake for 1 hour at 350\u00b0.
Fill center of mold with butter steamed peas before serving.
Serves 6.