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SQUASH SOUFFLE 
1 pkg. frozen cooked squash
1/2 c. sugar
1/2 c. flour
3 eggs, beaten
2 c. milk
Dash of salt, cinnamon, nutmeg
1/4 lb. melted butter

Blend sugar with squash. Stir in remaining ingredients until well blended. Pour into 1-quart souffle dish and bake in a 350 degree oven for 50 to 60 minutes, until it sets. Serve immediately.
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