Squash Souffle

Every year I attempt a garden which generally thrives the veggies we do not eat often and seldom if any grows the veggies that we eat all the time. :/
We like squash,  though it is not a vegetable that we eat often, which is why we happen to be very successful growing it! ;)
So one morning we have very little food overall and a very large amount of frozen squash in the freezer and I set out to find a good squash breakfast recipe.  It was a chilly day and we were in and out dealing with cleanup of a fallen tree.  I wanted something warm and comforting.  What I decided to try in the end was a Squash Souffle. 

Squash Souffle:
2 1/2 lbs squash peeled & de-seeded (summer, winter, or butternut)
1/4 cup brown sugar
1/2 cup gluten free flour
3 eggs
2 cups milk
1/4 cup butter
1 tsp salt
1 tsp sugar
1/2 tsp cinnamon
1/8 tsp ginger

Boil squash in salted water until tender.  Strain and mash.  In a blender, mix mashed squash and remaining ingredients.  Pour into greased 2 quart casserole baking dish.  Bake at 350 degrees for 1 1/2 hours.  Serve warm or cooled.