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The Honorable John G. Rowland

Former Governor, Connecticut

Specialty Recipe

Squash Souffle

Ingredients
1 package frozen squash
2 cups milk or cream
3 eggs
1/4 pound melted butter
1/2 cup sugar
1/2 cup flour
Dash of salt & cinnamon

Mix dry ingredients together. Mix defrosted squash with melted butter. Beat cream with eggs. Mix all ingredients together in blender or food processor. Pour into greased 2-quart casserole dish, sprinkle with cinnamon and bake at 350 degrees for 1 to 1-1/4 hours, then serve.

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