Butternut Squash Souffle - cooking recipe

Ingredients

3 c. cooked butternut squash, mashed
sugar to taste
1/2 c. coconut
1/2 c. raisins
1/2 c. chopped pecans
1/4 c. margarine
1 tsp. vanilla extract
1 tsp. lemon extract
2 beaten eggs
marshmallows (optional)

Preparation

Combine all ingredients, mixing well.
Put into greased baking dish and bake 45 minutes at 325\u00b0 until light brown and firm. Marshmallows may then be put on top and lightly browned.
Serves 6.
Double recipe for 12 and bake in 9 x 13-inch casserole.