Squash Souffle

10 ingredients
7 steps

Ingredients

  • 1 package (12 Oz. Package) Frozen Bird's Eye Winter Squash
  • 1/2 cups Sugar
  • 1/2 cups All-purpose Flour
  • 6 whole Eggs
  • 1 teaspoon Salt
  • 3/4 Tablespoons Cinnamon
  • 1 teaspoon Nutmeg (optional)
  • 2 cups Milk (can Use Dairy Free)
  • 1/2 sticks Butter (can Use Margarine)
  • 3 Tablespoons Maple Syrup (optional)

Directions

  1. 1
    Preheat the oven to 350 degrees.
  2. 2
    Defrost the squash and put it in a large pot. Mix together the sugar and flour, then add to the large pot with the squash.
  3. 3
    Add the eggs, one at a time, to the squash mixture.
  4. 4
    Add salt, cinnamon, and nutmeg (if using) to taste.
  5. 5
    Add milk, butter, and maple syrup (if using), mix well.
  6. 6
    Bake at 350 degrees F for 1 hour.
  7. 7
    Note: if you double the recipe, bake for 1 hour 20 minutes. It will fit in a 3-quart pyrex.

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