Butternut Squash Souffle

2	cups	butternut squash, cooked, mashed
3	Tbs	butter, softened
1	cup	sugar
1/3	cup	milk
1/2	tsp	salt

1	tsp	cinnamon
1/2	tsp	nutmeg
3		eggs
1	tsp	vanilla extract

Heat oven to 325°. Grease a 1 1/2 quart casserole dish. Combine all ingredients in a blender and blend until smooth. Pour the mixture into the casserole dish and bake for 75 minutes or until set.

One of the easiest desserts to prepare ... ever!

Lyons Family Cookbook