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Recipe for Squash Souffle: (includes dairy and egg substitutes)
2 (10-oz.) pkgs. frozen butternut squash
1 1/2 sticks margarine
16 oz. non dairy light (soy based- usually in the frozen section)
1 cup flour (wheat substitute: 1/2 cup potato starch & 1/2 cup oat or corn flour)
1 cup granulated sugar
6 eggs (egg substitute: EnerG egg replacer made from potato starch & tapioca flour and/or milled flax seed – I use both; each for 3 eggs.)
1 -2 tspns ground cinnamon
1 tbsp milled flax seed + 3 tbsp water can replace 1 egg.
1 tbsp egg replacer + 1/4 cup warm water can replace 2 eggs.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13x2 inch baking pan. In a large bowl, beat the squash, margarine, non-dairy, flour, sugar, and eggs (or substitutes) together an pour into prepared pan. Sprinkle top with cinnamon to taste and bake for 45 minutes or until set.