Winter Squash Souffle Bake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 5 |
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This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. Ingredients:
4 eggs |
2 packages (12 ounces each) frozen cooked winter squash, thawed |
1/4 cup butter, melted |
2 tablespoons brown sugar |
1/2 teaspoon salt |
1/2 teaspoon grated orange peel |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
Directions:
1. Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside.
2. In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange peel, nutmeg and pepper.
3. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
4. Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 5 servings.
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