- Recipes Home
- Interest Groups
Butternut Squash Souffle Recipe
|Unrefined corn germ oil||3 Tablespoon|
|Whole wheat pastry flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Pure maple syrup||1⁄4 Cup (4 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Butternut squash||1 Medium|
Serving size: Complete recipe
Calories 1770 Calories from Fat 645
% Daily Value*
Total Fat 73 g111.6%
Saturated Fat 13.4 g67.1%
Trans Fat 0.2 g
Cholesterol 862.9 mg
Sodium 1186.6 mg49.4%
Total Carbohydrates 263 g87.5%
Dietary Fiber 34.6 g138.6%
Sugars 92.4 g
Protein 48 g96.4%
Vitamin A 3397.2% Vitamin C 555.6%
Calcium 113.6% Iron 91.2%
*Based on a 2000 Calorie diet
Add the oil and the flour.
Cook i minute, stirring constantly.
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 375Â°.