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.