Acorn Squash Souffle Recipe

• 3 x Acorn squash, (3 to 4)
• 2 x Large eggs
• 3/4 c. Evaporated lowfat milk
• 1 tsp Nutmeg
• 1 tsp Cinnamon
• 1/2 c. Sugar
• 1 x Capful vanilla

1. Preheat oven to 350 degrees.
2. Cut acorn squash in half and place on a cookie sheet flat side down in 1/4 inch of water.
3. Bake till a knife passes through the squash easily (1-1 1/2 hrs).
4. Remove and let cold sufficient to handle.
5. Scoop out and throw away seeds.
6. With a large spoon scoop out all cooled squash into a large mixing bowl.
7. In a separate mixing bowl beat 2 Large eggs slightly.
8. Add in 3/4 c. undiluted evaporated lowfat milk, mixing thoroughly.
9. Add in nutmeg, sugar, cinnamon and vanilla and blend well.
10. Add in mix to squash and mix until well blended.
11. Pour into a greased souffle bowl or possibly baking dish and bake for 1 hour 15 min or possibly until toothpick inserted comes out clean.
12. Serve warm or possibly chilled.

acorn squash, eggs, milk, nutmeg, cinnamon, sugar, capful vanilla

Taken from cookeatshare.com/recipes/acorn-squash-souffle-62372 (may not work)