Squash Souffle

Ingredients

• 3 c cooked mashed squash
• 1 Tbsp minced onion
• 1 tsp salt
• 3 eggs beaten
• 1 c cooked peas
• 12 tsp pepper
• 3 Tbsp melted butter

Directions

1. Pour into buttered ring mold and place in 9-inch square pan with 12 cup water
2. Bake for 1 hour at 350
3. Fill center of mold with butter steamed peas before serving
4. Serves 6