Now what kind of holiday did I think this was? Thanksgiving? No, Memorial Day, the official kick off to summer. Well,
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.