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Souffle, Squash (D/P, TNT)
Source: My cousin Hanna Lee
Serves: 16 to 20

2 12-oz boxes frozen cooked squash
2 sticks butter or margarine
1 cup sugar
1 cup flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 large eggs
1 quart cream or cream substitute

Preheat oven to 350°F.

In a large saucepan melt the butter and cook, stirring for 15 minutes, the frozen squash. Remove from heat and whisk in sugar.

Add flour, vanilla, cinnamon, and nutmeg, mixing well. Mix in eggs, stirring well after each addition. Stir in cream or dairy Rich and mix well.

Pour into a greased and floured 9"x13" Pyrex or 3-quart souffle dish. Bake at 350°F for an hour, or until firm in the center, like a custard or pudding.

Wrap well and freeze when squash is at room temperature. Reheat at 350°F for about 20 to 30 minutes or until hot.

Poster's Notes:
When I made and served this, it was the first time my family had ever had squash...obviously I did not tell them what it was until after they had eaten the whole thing! This recipe can be halved, and it freezes beautifully.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A