Ingredients 2 10 oz. Frozen butternut squash 1 cup Milk 2 eggs 1/2 stick Butter, (1/8 lb.) melted 1/2 cup Sugar 1/2 cup Flour, Sifted 1/4 teaspoon salt 1/4 teaspoon cinnamon
Instructions Cook squash as directed on package. Beat eggs and add milk, then flour, then rest of ingredients. Beat well and add the squash and beat again. Pour into a greased casserole dish and bake uncovered at 350 degrees for 1 hour and 15 minutes. Does not freeze well.
Description This is more like a pudding than a souffle.
Servings
8
Notes Use a pan about 10"x12". The mixture should be no more than 2" deep. This can be prepared ahead up to the baking and then baked when needed. This recipe has been shared more times than I can count.
Source GBARC Cookbook
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