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Maple Squash Souffle

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Maple Squash Souffle

Yield: Makes 6 to 8 servings.

Ingredients

  • 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

Instructions

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.
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