Butternut Squash Souffl

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Ingredients

  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 6 large eggs, separated
  • 2 cups cooked, mashed butternut or acorn squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg

Description

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