Butternut Squash Souffle - cooking recipe

Ingredients

1 butternut squash, approx 2 lbs
3 Tbsp butter
1/4 c flour
2/3 c milk
1/3 c maple syrup
1/4 c brown sugar
1/2 tsp salt
1/2 tsp cinnamon
dash nutmeg
4 egg yolks
4 egg whites

Preparation

Cook and mash squash, set aside.
In a saucepan, melt butter, add flour and cook 1 minute, stirring constantly.
Add milk, syrup, salt and spices.
Stir until thick and smooth. Remove from heat, add yolks one at a time, beating well after each one. Mix in squash and sugar.
Beat egg whites to stiff peaks. Stir 1/2 c into squash mixture to lighten it.
Fold in remaining egg whites gently.
Pour into 1 1/2 qt souffle dish.
Bake at 375 degrees for 35-40 minutes.