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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Any brunch is extra-special when this hearty souffle is included. The thyme and sausage are perfect complements to the delicately sweet butternut squash. Betty Humiston, Greenwich, New York Ingredients:
2 cups hot mashed butternut squash |
3 eggs, separated |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup minced fresh parsley |
2 tablespoons butter |
2 teaspoons finely chopped onion |
2 teaspoons lemon juice |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/2 pound bulk pork sausage, cooked and drained |
fresh thyme, optional |
Directions:
1. In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in the sausage. Cool for 10 minutes.
2. In a small bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish.
3. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Garnish with thyme if desired. Yield: 4-6 servings.
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