Birthday Butternut Squash Souffle'

This recipe came to our family by way of Marilee Crawford, Bob's first wife and the mother of Suzie, Betsy, and Karrie.  You basically start with cooked mashed squash and there are a number of ways to cook the squash.  The original recipe called for peeling, seeding, and cutting the squash into 3/4 in cubes and then boiling.  We have found that using a microwave is a lot easier.  Just cut squash in half, seed it, and turn cut side down in a microwave.  Cook for 7 minutes per pound.  Scrape the cooked squash from the peel.

4 cups of peeled & diced raw butternut squash (about 2 small or 1 large squash)
1/2 tsp salt
1/2 cup margarine
1 cup brown sugar, packed
3/4 tsp cinnamon
1/2 cup evaporated milk

In 4 qts of water, boild squash with walt until tender.  About 15-20 minutes.  Drain well and add to mixing bowl.  Mash with margarine cut into small p;ieces so it will melt evenly.  Stir in brown sugar, cinnamon, and evaporated milk.  When smooth, pour into a 9"x13" greased baking dish.  Bake for 30-40 minutes until set.