Squash Cornbread - cooking recipe

Ingredients

2 c. grated raw squash
4 eggs (I use only 2)
12 oz. cottage cheese
1 stick margarine, melted
1 box Jiffy corn muffin mix

Preparation

Stir all ingredients together.
Pour into greased casserole dish.
Bake at 400\u00b0 for 20 minutes.
This freezes well.