Squash Souffle by Stephen "Don't Stack the Plates" B

Submitted by DeidreJane

"This is just a yummy holiday treat for the dinner table. First had this at Stephen B's beautiful home in the Old City, Jerusalem, Israel at a Sheva Bracha, a dinner to celebrate my nephew's wedding."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Yields: 1 pie
• Serves: 6

ingredients

• 2 20 ounces of fresh cooked squash or 20 ounces pumpkin
• 10 tablespoons butter or 10 tablespoons margarine, melted
• 1⁄2 cup flour
• 1⁄2 cup sugar
• 3 eggs
• 1 cup milk
• cinnamon, for dusting top

directions

1. Grease a pan with Pam 8x8 or 8".
2. Heat oven to 350.
3. Defrost squash or cook squash.
4. Melt butter (or margerine).
5. In a mixing bowl, add sugar, flour, melted butter and squash. Mix on medium speed.
6. In a separate bowl, whisk eggs and milk.
7. Add to squash mixture and beat at medium speed for 2 minutes.
8. Pour mixture into greased pan.
9. Sprinkle cinnamon top.
10. put in oven and bake for approximately one hour.