Squash Souffle

• 1 package (12 Oz. Package) Frozen Bird's Eye Winter Squash
• 1/2 cups Sugar
• 1/2 cups All-purpose Flour
• 6 whole Eggs
• 1 teaspoon Salt
• 3/4 Tablespoons Cinnamon
• 1 teaspoon Nutmeg (optional)
• 2 cups Milk (can Use Dairy Free)
• 1/2 sticks Butter (can Use Margarine)
• 3 Tablespoons Maple Syrup (optional)

1. Preheat the oven to 350 degrees.
2. Defrost the squash and put it in a large pot. Mix together the sugar and flour, then add to the large pot with the squash.
3. Add the eggs, one at a time, to the squash mixture.
4. Add salt, cinnamon, and nutmeg (if using) to taste.
5. Add milk, butter, and maple syrup (if using), mix well.
6. Bake at 350 degrees F for 1 hour.
7. Note: if you double the recipe, bake for 1 hour 20 minutes. It will fit in a 3-quart pyrex.

winter, sugar, allpurpose, eggs, salt, cinnamon, nutmeg, milk, butter, maple syrup

Taken from tastykitchen.com/recipes/sidedishes/squash-souffle/ (may not work)