3 cups butternut squash
½ stick butter
2 eggs
1½ cups sugar
1 teaspoon vanilla flavoring
1 teaspoon cinnamon
¾ cup nuts, raisins, or dried pineapple
½ cup coconut, flaked
Boil, drain, and mash squash. Mix ingredients, except coconut, in order listed, and turn into a well-buttered baking dish. Lightly cover top with coconut. Bake at 350° until coconut is golden yellow or soufflé is hot.
As part of its 100-year anniversary celebration, Queen Street Church in Kinston took 500 new recipes and put them together with the church’s 1961 cookbook and 1906 cookbook.
To order a copy, call the church at (252) 527-2119 or visit queenstreetchurch.org.
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