Helene's Squash Souffle

3 eggs

1 packet of Bird's Eye frozen squash, cooked winter squash (12oz)

½ c sugar

4 tsp cinnamon

½ tsp nutmeg

dash salt

2 T butter

½ c flour

1½ c milk

Preheat oven to 350

Beat sugar and egg yolk

Add everything but flour and milk and mix

Add flour and milk, alternating starting with flour and ending with flour, mix. By alternating, you're avoiding clumps

Whip egg whites until you have stiff peaks

Fold egg whites into batter until you have no trace of whites

Pour into greased 8x8 dish

Bake one hour to one hour and 20 minutes

The mixture will be soupy, that's ok

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