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

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: 1 hr 15 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 2 (12 ounce) packages  frozen squash or 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.