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Butternut Squash Soufflé
As newlyweds, Robyn H. and her husband, Todd, were looking for a new dish to contribute to their family's rural Virginia Thanksgiving feast. "We brought this soufflé because it was one of the only things my grandmother did not serve in her yearly 25-side-dish spread!" says Robyn, who notes that her husband deserves credit for discovering it. "It's squash, so it's good for you--and it tastes like dessert, so my kids love it."
- Ingredients
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- 2 cups cooked, mashed butternut squash
- 3 tablespoons butter, softened
- 1 cup sugar
- 1/3 cup milk
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs
- 1 teaspoon vanilla extract
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- Instructions
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Heat the oven to 325 degrees. Grease a 1 1/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6 to 8.
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