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
1/2 lb butter, softened
1 teaspoon cinnamon (optional)
OR
1 teaspoon apple pie spice (optional)
1 Tbsp Pure vanilla extract
1/2 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

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/