Food
Squash Soufflé
By Yankee Magazine|Nov 28 2007|
Use this recipe in place of plain squash with butter.
Yield
Serves 6-8.
Ingredients
3 pounds Hubbard, acorn, or other winter squash
3 tablespoons melted butter
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon nutmeg
3 eggs, separated
1/4 cup chopped walnuts or pecans
Instructions
Cut squash open, remove pulp and seeds, and boil or steam until tender. Drain, cool, peel, and mash. Preheat oven to 350 degrees F and butter a 2-quart soufflé dish. Stir butter, brown sugar, salt, and spices into squash. Beat egg yolks until foamy and mix in, along with nuts. Beat egg whites until stiff and fold into squash mixture. Pour into well-buttered dish and bake 25 to 30 minutes. ###
