Baby Butternut Squash Souffle

Now what kind of holiday did I think this was? Thanksgiving? No, Memorial Day, the official kick off to summer. Well, the thing is my excuses are: I saw these adorable, organic, baby butternut squashes for an excellent price while I was shopping. We have been having a very cool and wet spring, so I still needed warming foods. And, we toast marshmallows in summer, right? So mine just happened to be on top of a casserole.

I was originally going to stuff the squashes, which I thought would really add to their cuteness factor. Once I cut them open and de-seeded them, I decided that was not such a good idea. So I placed them face down on a buttered baking sheet and baked them until tender--about 30 minutes. Then one thing led to another. . .

I loved this!

Butternut Squash Souffle
3 pounds butternut squash, baked until tender
1 small (4 1/2 oz.) can evaporated milk
1/4 cup brown sugar
4 Tbsp. butter, softened
2 eggs, lightly beaten
Salt and freshly ground pepper to taste
1/2 bag (10 oz.) mini marshmallows

Preheat oven to 350 degrees and butter a 2-quart casserole dish.

Combine squash, milk, brown sugar, butter, egg, and salt and pepper. Mix together very well, with an electric mixer. Pour into prepared dish and bake for 30-35 minutes, until set. Remove from oven and top with marshmallows. Return to oven and bake an additional 10 minutes until marshmallows are well browned. Let set about 10 minutes before serving.