Butternut Squash Souffle Recipe
Would you like to try a great in taste Butternut Squash Souffle recipe? Butternut Squash Souffle as a Side Dish never fails to impress. Add this Butternut Squash Souffle to your list of choicest foods and make it whenever you want to.
Ingredients
3 tablespoons unrefined corn germ oil
1/4 cup whole wheat pastry flour
3/4 cup milk
1/4 cup pure maple syrup
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Dash of nutmeg
4 eggs, separated
1 medium-size butternut squash, cooked and pureed
Directions
Heat a small saucepan on low heat.
Add the oil and the flour.
Cook i minute, stirring constantly.
Cool slightlv.
Add the milk, maple syrup, salt, cinnamon, and nutmeg.
Cook and stir until thick and smooth.
Remove from the heat.
Add the egg yolks, one at a time, beating after each addition.
Stir in the squash.
Beat the egg whites until stiff.
Fold the squash mixture into the egg whites.
Turn into an oiled 1 1/2 quart casserole.
Bake 35 to 40 minutes at 375°.
Add the oil and the flour.
Cook i minute, stirring constantly.
Cool slightlv.
Add the milk, maple syrup, salt, cinnamon, and nutmeg.
Cook and stir until thick and smooth.
Remove from the heat.
Add the egg yolks, one at a time, beating after each addition.
Stir in the squash.
Beat the egg whites until stiff.
Fold the squash mixture into the egg whites.
Turn into an oiled 1 1/2 quart casserole.
Bake 35 to 40 minutes at 375°.
