Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

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

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Rosemary and Goat Cheese Strata

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

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Butternut Squash Soufflé

The butternut squash soufflé recipe from Potato Salad, Pimento Cheese, and How Doris Almost Killed Her Daddy makes the perfect side dish for any fall meal.

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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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This story was published on Oct 10, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.