• 2 cups hot, mashed butternut squash (from a 2 lb. cooked or baked butternut squash)
• 3 T. butter
• 1/3 cup milk
• 1 tsp. vanilla
• 3/4 cup sugar
• 1 tsp. vanilla
• 1-1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 3 eggs

Preparation -
Place the hot mashed squash in a bowl. Add the butter and stir until the butter is melted. Add the milk, sugar, vanilla, cinnamon, nutmeg. and salt. Mix with an electric mixer on low speed until well blended. Add the eggs and beat well. Pour the mixture into a greased souffle dish or a 2 quart casserole dish. Bake in a preheated oven at 325° for 1 hour and 15 minutes or until the souffle' is fluffy, set, and a toothpick inserted in the center comes out clean. Serve immediately.