Butternut Squash Soufflé

  • 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.

— Sarah White

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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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Bonney is the marketing manager at Our State. She is a graduate of Wake Forest University and an active member in the Junior League of Greensboro.