Maple Squash Souffle


3 cups cooked winter squash (or 2 packages frozen squash, thawed)
1/4 cup milk
3 tablespoons flour
3 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon nutmeg
ground pepper, to taste
3 tablespoons maple syrup


Preheat oven to 350 degrees F. Combine all ingredients and beat well. Spoon into a buttered 1-quart casserole. Place immediately into a hot oven and bake about 35 minutes, until top is golden.


Makes 6 to 8 servings.

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