Butternut Squash Souffle
Ingredients:
- 2 large butternut squash, peeled, seeded, cooked & drained (can use acorn squash too)
- 1 cup sugar
- 1/2 tsp ground ginger
- 4 eggs, beaten
- 1 tsp vanilla
Topping:
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/4 cup chopped pecans
- 1/4 stick margarine, melted
- 1/4 cup coconut (optional)
Directions:
Mash the cooked butternut squash or put them into a mixing bowl and beat at medium speed. Mix squash, sugar, ginger, eggs, and vanilla. Pour into a buttered 2-qt casserole dish. Prepare topping. To prepare topping, mix all topping ingredients together. Spread over squash. Bake in a preheated oven at 325 degrees for 30-40 minutes. (You can also top souffle with just coconut if desired.)
Servings: 6
Time to Prepare: 50 minutes
Submitted By: Sara
Original Source: The Dillard House Cookbook