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 soufflés. 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 souffléd and it was awesome. If you hate vanilla, then 1) we can’t be friends, and 2) use less.