SQUASH or SWEET POTATO SOUFFLE

3 pounds sweet potatoes or 1 medium-large butternut squash (or any winter squash), cooked until tender

½ c. sucanat or honey 1 tsp. vanilla

½ tsp. salt ½ c. milk

2 eggs ¼ c. melted butter

Mash all ingredients together and put into a 9” square pan (or 9 by 13 pan).

Top with:

1 c. chopped pecans 1 c. (or less) honey or succanat

1/3 c. flour 1/3 c. melted butter

Mix into a crumble and sprinkle over squash/potatoes. Bake at 350 degrees for 35 min. Received from Shirley Reese.

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