Butternut Squash Souffle

As per request:

Butternut Squash Souffle
2 cups mashed butternut squash
1 tsp salt
1/4 c. maple syrup
2 Tbsp brown sugar
3 Tbsp corn starch
3 eggs, separated
1 1/4 cup whipping cream or evaporated milk
1/2 c melted butter
slivered almonds or pecans

Combine squash, salt, maple syrup, brown sugar and corn starch and beat until fluffy.  Add egg yolks, whipping cream, and butter.  Mix thoroughly.  Beat egg whites until stiff and fold into squash mix.  Pour into greased 1 1/2 qt casserole and sprinkle with nuts.  Bake at 350 for 1 hour and serve immediately.

Yummm!!