Recipe: Acorn or Butternut Squash Souffle

Acorn or Butternut Squash Souffle

3 to 4 acorn or butternut squash
2/3 cup evaporated milk
1 tsp cinnamon
capful vanilla
2 eggs
1 tsp nutmeg
1/2 cup sugar

Preheat oven to 350.

Cut squash in half and place on a cookie sheet, flat side down in 1/4-inch water.

Bake until a knife passes through the squash easily (1-1 1/2 hours). Remove and let cool enough to handle. Scoop out and discard seeds. With a large spoon scoop out all cooled squash into a large mixing bowl.

In a separate mixing bowl beat eggs slightly. Add 2/3 cup undiluted evaporated milk, mixing thoroughly. Add nutmeg, sugar, cinnamon and vanilla and blend well. Add mixture to squash and mix till well blended.

Pour into a greased souffle bowl or baking dish and bake for 1 hour 15 minutes or till toothpick inserted comes out clean. Serve hot or chilled.

Makes 8 servings
Source: Produce Marketing Association