More to do with squash

It's )
fall. Yes it is. It's time for squash. A number of squashes have come into my home lately and then into my oven. Delicata, Butternut, Buttercup. All a lovely orange inside, bursting with Vitamin A and Potassium. My people are not great squash fans, they do like dessert. So, If I want them to eat the squash I make it's got to be a bit sweet.
This Butternut squash souffle is that, It is like dessert. It could actually be served for dessert. I actually used a combination of delicata and buttercup squash for this. Any winter squash would work. Sweetpotato may even work as well...hmmm.

Winter Squash Souffle

2 cups of cooked, mashed winter squash
3 tbsp transfat free margarine, softened
1 cup sugar (can cut down on if desired)
1/3 cup milk - fat free
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 tsp vanilla extract

Heat oven to 325 degrees. Grease a 1 1/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6-8.

To cook the squash; make a few knife slits in the squash, microwave on high for about 8 minutes. Cool so you can touch it. Cut the squash in half, scoop out seeds. Finish cooking by placing in shallow dish with 1/2" of water in the bottom, cover and bake at 350 degrees until the flesh of the squash is soft. Scoop out flesh from the shell.