Butternut Squash Souffle

This is also a great recipe for Thanksgiving:
From the kitchen of Denise Benson adjusted by me for my family's wheat free/dairy free needs:

4 Cups Cooked and mashed Butternut Squash
2 tsp salt
1/2 Cup Maple Syrup
4 Tbs Packed Brown Sugar
6 Tbs Cornstarch
6 Egg Yolks
2 2/3 Cups Milk (Soy, Almond, etc)
1 C Melted Margarine
Sliced Toasted Almonds

First of all, I would also suggest using a Pie crust with this similar to doing a pumpkin Pie recipe only in a 9x13 baking pan.

Combine squash, salt, syrup, brown sugar and cornstarch. Beat until fluffy.
Add Egg yolks, milk, and butter. Mix thoroughly.
Pour into a buttered (9 x 13) casserole dish. Sprinkle with slivered almonds. Bake for 1 hour at 350 degrees. Serve at once (best nice and warm).