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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 medium butternut squash (about 1 1/2 pounds) |
3 large eggs, separated |
1 1/4 cups whipping cream |
1/4 cup butter or margarine, melted |
1/4 cup maple syrup |
3 tablespoons cornstarch |
2 tablespoons brown sugar |
1 teaspoon salt |
3 tablespoons slivered almonds |
Directions:
1. Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.
2. Bake, covered, at 375° for 30 to 40 minutes. Let cool; scoop out pulp, and mash.
3. Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.
4. Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.
5. Bake at 350° for 55 minutes or until puffed and golden. Serve immediately.
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