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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Something sweet to do with mashed cooked butternut squash. A favorite preparation reminiscent of pumpkin pie flavors that was pleasing to my boy. Ingredients:
2 cups of mashed cooked butternut squash |
1/2 cup of half and half |
1/3 cup of grade b maple syrup, i like the flavor of dark maple better |
2 teaspoons of crystallized candy ginger, pulverized in a mortar and pestle or a coffee grinder |
1/2 tsp of cinnamon |
6-8 rasps of fresh nutmeg to equal about a 1/4 tsp |
1/8 tsp ginger |
3 large egg yolks |
3 large egg whites |
1 tbsp of sugar |
cooking spray |
1/4 cup of graham cracker crumbs |
Directions:
1. Preheat oven to 350 degrees
2. Combine, squash, half and half, maple syrup, spices and egg yolks.
3. Stir with a whisk until well blended.
4. Whip the egg white until foamy.
5. Add sugar, beating until soft peaks form.
6. Gently fold the egg whites into the yolk/squash mixture.
7. Spoon into an eight inch square pan, well coated with cooking spray.
8. Sprinkle with the graham cracker crumbs.
9. Bake at 350 degrees for 40 minutes.
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