Butternut Squash Souffle
4 cups diced, peeled butternut squash
1 cup water
½ teaspoon salt
½ cup melted butter
1 cup brown sugar
½ teaspoon cinnamon
½ cup evaporated milk
1 cup marshmallows
1. Preheat oven to 350 F. Grease a 2-quart casserole.
2. Put squash, water and salt in a saucepan. Cover; bring to a boil. Boil for 15 minutes, or until tender. Drain; put in mixing bowl. Mash.
3. Add remaining ingredients; mix well.
4. Bake for 30 minutes.
Makes 6 servings.
This tastes like dessert to me.