Butternut Squash Souffle
4 cups peeled, diced squash
1 cup water
1/2 teaspoon salt
1/2 cup melted butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup evaporated milk
1 cup marshmallows
Preheat oven to 350° F. Grease 1-1/2 quart casserole.
Put squash, water and salt in saucepan. Cover; bring to boil; boil for 15 minutes or until tender. Drain; put in mixing bowl. Mash.Add remaining ingredients; mix well.
Turn into casserole.
Bake in pre-heated oven for 30 minutes.
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