Butternut Squash Souffle a la Nita
3 lbs baked and scraped/peeled butternut squash 1 1/2 cups granulated or dark brown sugar (your
choice, or mixture thereof)
1/4 cup flour 1 Tbsp baking powder 1 teaspoon table salt 6 eggs, beaten
2/2 lb butter, softened 1 teaspoon cinnamon (optional) OR 1 teaspoon apple pie spice (optional) 1
Tbsp Pure vanilla extract
3/2 cup chopped pecans (optional) 1 small can Angel Flake Coconut (optional) powdered confectioners'
sugar for sprinkling
Pierce and bake butternut squash until tender. Cool. Cut in half lengthwise. Remove seed and discard
them. Remove pulp and place in a large bowl. Preheat Oven to 350 degrees F. While pulp is warm, add
sugar. Whip with mixer until smooth. Add flour, salt and baking powder and mix well. Whip eggs and
add to flour mixture, blend well. Add softened butter to mixture and blend well. Add vanilla and
spices (optional). Pour mixture into baking dish about half full as the souffle will rise. Bake in
350 degree oven about 1 hour or until top is a light golden brown.
Note: Chopped pecans and or Baker's Angel Flake Coconut may be sprinkled on top of casserole or
souffle' to enhance the flavor. Sprinkle lightly with powdered sugar over top before serving.
Nita Holleman
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