Baked Acorn Squash with Sweet Potato Soufflé

From “Charlotte (N.C.) Cooks Again” cookbook (from shareholder Teemi Caskey).

4 acorn squash
Butter
Salt
Sugar
6 medium sweet potatoes
1 C sugar
2 beaten eggs
1/4 c warm milk or orange juice
3 Tablespoons melted butter
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3 Tbsp. slivered almonds (optional)
Cut squash in half. Remove seeds. Rub with butter, salt, and lightly sprinkle with sugar in cavity.
Bake at 375 degrees with cut side down on a greased baking sheet for 15 minutes. Turn over and bake about 15 minutes more or until tender.
Bake or boil sweet potatoes, peel and mash. Add remaining ingredients (except almonds) and beat until fluffy. Add liquid if needed, and add more sugar desired.
Fill squash with sweet potato mixture. Sprinkle with almonds. Bake at 350 degrees for 20-25 minutes or until completely heated.

Serves 8