Squash Souffle Recipe

Name: Squash Souffle Recipe
Ingredients: 2 bags frozen butternut squash (40 oz); 4 eggs; 1-1/2 cups sugar; 1 cup flour; 1/ teaspoon salt; 2 yolks; 1/2 cup butter (1 stick); 1 (12 oz) can evaporated milk (not sweetened condensed)

8 ingredients

10 steps

Ingredients

2 bags frozen butternut squash (40 oz)
4 eggs
1-1/2 cups sugar
1 cup flour
1/ teaspoon salt
2 yolks
1/2 cup butter (1 stick)
1 (12 oz) can evaporated milk (not sweetened condensed)

Directions

1

Preheat oven to 350 degrees
2

Grease a bundt pan thoroughly.
3

Cook butternut squash according to instructions, mash & set aside
4

Beat eggs in a deep bowl
5

Add remaining ingredients, including the squash
6

Beat until smooth
7

Fill bundt pan (should come approx. 1 inch from top)
8

Bake at 350 degrees for 1-1/2 to 2 hours (or until cake tester comes out clean).
9

It is better to overcook than undercook - if you're not sure - keep it in the over a little longer.
10

Let it cool completely before taking out of bundt pan