SQUASH BUNDT LOAF

SQUASH BUNDT LOAF
3 cups summer squash, sliced, cooked, and drained
1/4 cup melted butter
1/4 cup milk
3 eggs, well beaten
1 teaspoon salt
1/8 teaspoon pepper
1 cup buttered bread crumbs
1 tablespoon onion, minced
Preparation:

Mash squash or force through colander. Add remaining ingredients; blend well and turn into a well greased ring mold. Set ring in pan of hot water and bake at 350° for 45 minutes or until knife comes out clean when inserted near center. To remove squash ring, place serving dish over ring then turn dishes over quickly. Center may be filled with buttered peas, carrots, or other vegetables. I wish I had a better picture. Excellent with cream cheese mixed with sour cream and herbs spread on a slice.