Squash Souffle

Now that the cool weather is arriving and squash are abundant, one of my favorite dishes is squash souffle. It sounds fancy, sounds difficult, but it's about as easy a side dish as there is. If you can make pudding, you can make a squash souffle. It tastes similar to pumpkin pie but not as sweet. And there's no waiting around for Thanksgiving for this dish! It makes a great accompaniment to savory dishes like roasted chicken or ham, but can also be a warm, comforting dessert served up with a dollop of whipped cream and a hot cup of coffee.

Winter Squash Souffle

3 T melted butter
2 c. hot mashed acorn or butternut squash
1/2 - 1 c. sugar (to taste)
1/3 c. milk
1/2 t. salt
1 t. EACH cinnamon and nutmeg
3 eggs
1 t. vanilla

Add butter to squash and stir til melted. Add sugar, milk, salt and spices and beat with a mixer till blended. Add eggs and vanilla and beat well. Pour into a greased casserole and bake at 325 degrees til the center is set. Serve immediately! Yield 6-8 servings