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Butternut Squash Souffle' Recipe

Guest Author - Sandy Moyer

Butternut Squash Souffle'

  • 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.


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The even-heating quality of stoneware of this covered 2-quart casserole bakes food to perfection. The lid, which is designed to also funtion as an additional server or baker, will keep the heat in to make sure your second helpings stay hot. It's freezer, oven, microwave and dishwasher safe.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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