Butternut Squash Souffle

  • 4 1/2 cups cooked mashed butternut squash (It takes 2 squash)
  • 3/4 cup light brown sugar
  • 1/2 cup milk
  • 1/4 stick butter
  • 2 eggs, beaten
  • 1/2 teaspoon salt

Topping

  • 1 cup light brown sugar
  • 1/3 cup flour
  • 1/3 stick butter
  • 1 cup pecans, chopped (optional)

Mix the first six ingredients together and put into a 13×9 pan. Mix first three topping ingredients and sprinkle on squash in pan. Top with the chopped pecans. Bake uncovered at 350 degrees for 35 minutes, or until set. Serves 10-12.

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