Wednesday, August 19, 2015

Butternut Squash Souffle

Butternut Squash Souffle

Butternut Squash Souffle ( I easily doubled this recipe!)

2 c. squash, cooked
1/2 tsp. salt
1/2 c. sugar
1/2 stick butter, melted
4 eggs, beaten
1 lg. can evaporated milk
1 tsp. vanilla

Peel squash, cut in small pieces and boil in small amount of water until tender. Drain and mash well; if lumpy, strain. Mix together squash, salt, sugar, butter and eggs; blend in milk and vanilla. Pour into buttered baking dish. Bake at 350 degrees for 55 minutes or until firm.


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