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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe in a old Southern Living cookbook that my dh's granny gave to me. Ingredients:
1 -2 lb butternut squash |
1 (11 ounce) can mandarin oranges, drained |
2 teaspoons reduced-calorie margarine, melted |
1/2 teaspoon maple flavoring |
1/4 teaspoon cinnamon |
2 eggs, separated |
2 tablespoons chopped pecans |
Directions:
1. Cut squash in half lengthwise, and remove seeds.
2. cut side down in a shallow dish; add hot water to depth of 1/2 inch in dish.
3. Cover and bake 375F for 35 minutes, till tender.
4. Let cool; carefully scoop out pulp.
5. Mash pulp with potato masher.
6. combine 2 cups squash and next 4 ingredients, stir well.
7. Beat in yolks till thick and lemon colored; stir into the squash mixture.
8. Beat egg whites (at room temp) till stiff but not dry.
9. Gently fold into squash mixture, Spoon mixture into 6 ungreased individual 6 oz souffle dishes.
10. Bake 375 for 20 minutes, till puffed and light brown.
11. Garnish with pecans and serve.
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