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    Squash Souffle


    Source of Recipe


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    3 lbs yellow, crook-necked squash
    1/4 lb butter, melted
    1/2 cup onions, chopped
    1/2 cup bread crumbs
    2 eggs, beaten
    1 Tbsp sugar
    salt and pepper

    Peel and cook the squash til tender. Mash very well. Mix with
    1/2 of melted butter, onions, bread crumbs, eggs, sugar, salt and
    pepper. Pour into a greased casserole dish. Pour remaining butter
    on top and sprinkle with more bread crumbs. Bake at 375 for an
    hour (but check after 45 minutes).


 

 

 

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