Squish squash

Thanks to my mother’s overwhelming gardening plan, I am swimming in butternut squash. If, you know, one could actually swim in butternut squash.

So far, my favorite use for butternut squash has been souffl├ęs. You should stop by, get some squash, and make your own.

Butternut Squash Souffle

2 cups squished squash (also known as hot mashed butternut squash)
3 tablespoons butter
2/3 to 1 cup sugar
1/3 cup milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
3 eggs
1 tablespoon vanilla *

Add the butter to the squished squash; stir until the butter has melted. Add sugar, milk and spices; beat. Add eggs; beat well. Stir in vanilla. Pour into greased 2-quart casserole dish. Bake at 325 degrees for 75 minutes, or until the center is firm. Eat it.

* OK, the recipe I started with called for 1 teaspoon vanilla. I accidentally added 1 tablespoon the last time I souffl├ęd and it was awesome. If you hate vanilla, then 1) we can’t be friends, and 2) use less.