Squash Souffle - cooking recipe

Ingredients

2 c. cooked squash puree
1/2 tsp. salt
1/4 tsp. cinnamon
dash of nutmeg
4 eggs

Preparation

Cook squash.
Add salt, cinnamon and a dash of nutmeg.
Beat egg yolks.
Fold into squash.
Beat whites until stiff.
Fold into the mixture.
Bake in pan placed in a pan of hot water 1-inch deep in water.
Cook about 30 minutes.