1 pkg. frozen acorn squash
2 c. coffee rich
3 eggs
3 tbsp. melted butter
1/2 c. sugar
1/2 c. flour
Cinnamon

Defrost squash and mix with melted butter. Mix dry ingredients. Then mix dry ingredients with squash and butter. Beat eggs and coffee rich in separate bowl and add to other ingredients. Mix very well.

Grease souffle dish and pour mixture into dish. Bake at 350 degrees for 1 to 1 1/2 hours until souffle rises.