3 tbsp. butter
2 c. hot mashed butternut squash
1/2-1 c. sugar (depending on taste)
1/3 c. milk
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 tsp. vanilla

Add butter to squash; stir until melted. Add sugar, milk, salt and spices; beat with electric mixer at low speed until blended. Add eggs; beat well. Stir in vanilla; turn into greased casserole. Bake at 325 degrees until souffle is set. Serve immediately. Yield 6-8 servings. This recipe can be doubled successfully.