No Reviews
You must be logged in to post a review.
Squash Souffle
x
Print Options
Description
My mom’s stepmother makes this every Thanksgiving and it is a favorite in our family! My grandfather is very lactose intolerant so she often alters it to be dairy-free.
Ingredients
- 1 package (12 Oz. Package) Frozen Bird's Eye Winter Squash
- ½ cups Sugar
- ½ cups All-purpose Flour
- 6 whole Eggs
- 1 teaspoon Salt
- ¾ Tablespoons Cinnamon
- 1 teaspoon Nutmeg (optional)
- 2 cups Milk (can Use Dairy Free)
- ½ sticks Butter (can Use Margarine)
- 3 Tablespoons Maple Syrup (optional)
Preparation
Preheat the oven to 350 degrees.
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.
Add the eggs, one at a time, to the squash mixture.
Add salt, cinnamon, and nutmeg (if using) to taste.
Add milk, butter, and maple syrup (if using), mix well.
Bake at 350 degrees F for 1 hour.
Note: if you double the recipe, bake for 1 hour 20 minutes. It will fit in a 3-quart pyrex.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.