Butternut Squash Souffle

Butternut Squash Souffle

4 cups peeled, diced squash

1 cup water

1/2 teaspoon salt

1/2 cup melted butter

1 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup evaporated milk

1 cup marshmallows

Preheat oven to 350° F. Grease 1-1/2 quart casserole.

Put squash, water and salt in saucepan. Cover; bring to boil; boil for 15 minutes or until tender. Drain; put in mixing bowl. Mash.Add remaining ingredients; mix well.

Turn into casserole.

Bake in pre-heated oven for 30 minutes.

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