Butternut Souffle - cooking recipe

Ingredients

1 1/2 c. butternut squash, mashed
2 1/2 c. sugar
2 Tbsp. flour
3 beaten eggs
1/2 stick margarine, melted
1 Tbsp. vanilla
1 Tbsp. lemon extract
dash of mace

Preparation

Cook whole squash in water until soft.
Remove and cool.
Cut open and discard seeds and stringy stuff.
Spoon out the meat and mash well.
Mix other ingredients well.
Pour into greased casserole dish.
Bake at 300\u00b0 for 30 to 40 minutes or until set and brown around edges.
Serve warm.