Squash Souffle Recipe
Ingredients
| 3 cups mashed cooked winter squash | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Egg yolks | 4 | |
| 4 stiffly beaten egg whites | ||
Directions
In large mixing bowl combine squash, butter or margarine brown sugar, salt, orange peel, nutmeg, and pepper.
Beat till fluffy.
Add egg yolks; beat well.
Carefully fold squash mixture into stiffly beaten egg whites.
Turn into 1 1/2-quart souffle dish.
Bake souffle at 350° till set, 55 to 60 minutes.
Makes 8 to 10 servings.
Beat till fluffy.
Add egg yolks; beat well.
Carefully fold squash mixture into stiffly beaten egg whites.
Turn into 1 1/2-quart souffle dish.
Bake souffle at 350° till set, 55 to 60 minutes.
Makes 8 to 10 servings.
Chef
