Butternut Squash Souffle - cooking recipe

Ingredients

1 lb. butternut squash, peeled, seeded and cut into 2-inch chunks (about 1 1/2 c.), cooked and mashed
1/4 c. butter or margarine
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1 1/2 c. milk
4 oz. Cheddar cheese, shredded (about 1 c.)
6 eggs, separated

Preparation

Preheat oven to 325\u00b0.
Line the outside of a 2-quart souffle dish with a double thickness of foil, extending 2 inches about dish.
Secure with a piece of string.
In a large pot over high heat, combine squash and enough water to cover.
Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Drain and let stand until cool enough to handle.
Remove skins from squash and discard.
In food processor or blender, puree squash until smooth; set aside.
Over low heat, melt butter; stir in flour, salt, pepper and allspice.
Cook 1 minute.
Stir in milk.
Cook until thickened, 6 to 8 minutes, stirring.
Stir in cheese until melted.