Sunday, February 13, 2011

Butternut Squash Souffle'

Kerrie Gomez brought this side dish to the Christmas Bishopric dinner and it is so good!
Rob seriously won't even know there is mayonaise in the dish.

1 large butternut squash (poke holes using a fork in several places and cook in microwave for about 5 minutes or until a fork easily pierces through the skin and the squash is soft)

1/2 c. butter, soften
4 T. flour
1/2 c. sugar
3/4 c. mayonaise
3 eggs
1 tsp. vanilla

Gut the squash from the shell and put into a bowl. Add butter and the remaining ingredients and mix or puree on low until ingredients are smooth. Pour into a souffle' dish that has been sprayed with cooking oil. Cook at 350 degrees for about 60 minutes or until a knife comes out clean.

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