Squash Souffle
Ingredients
- 30 ounces canned squash ((two cans, or two packages of frozen squash, thawed))
- 1 cup sugar ((scant))
- 1 cup flour
- 6 eggs
- 2 cup almond milk ((or regular milk))
- 8 tablespoons butter ((melted))
- 1/2 teaspoon salt
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