Squash Souffle Recipe
Ingredients
| 3 pounds Hubbard squash | ||
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Crackers | 1 Cup (16 tbs) | |
| Pimiento | 2 Tablespoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Onion | 1 Teaspoon, grated | |
| Pepper | 1 Dash | |
| Dash ground nutmeg | ||
| Eggs | 2 Small, beaten | |
| Strips of canned pimiento | ||
Directions
GETTING READY
1) Preheat the oven to 350 Deg F.
MAKING
2) Cut the unpeeled squash into 3-4" squares.
3) In saucepan with the boiling salted water, cook the squash for 20-25 min until tender.
4) Remove the pulp and mash well, discard the rind.
5) In large saucepan, add the milk and butter or margarine and melt over a low heat.
6) Stir in 3/4 cup of the crumbs.
7) Add the squash, salt, chopped pimiento, onion, pepper, and nutmeg; mix well.
8) Lastly, stir in the eggs.
9) Into a 1-quart casserole, pour the mixture and sprinkle evenly with 1/4 cup remaining
10) Bake in the preheated oven at 350 Deg F for about an hr.
SERVING
11) Garnish with the pimiento strips and serve in a nice dish.
1) Preheat the oven to 350 Deg F.
MAKING
2) Cut the unpeeled squash into 3-4" squares.
3) In saucepan with the boiling salted water, cook the squash for 20-25 min until tender.
4) Remove the pulp and mash well, discard the rind.
5) In large saucepan, add the milk and butter or margarine and melt over a low heat.
6) Stir in 3/4 cup of the crumbs.
7) Add the squash, salt, chopped pimiento, onion, pepper, and nutmeg; mix well.
8) Lastly, stir in the eggs.
9) Into a 1-quart casserole, pour the mixture and sprinkle evenly with 1/4 cup remaining
10) Bake in the preheated oven at 350 Deg F for about an hr.
SERVING
11) Garnish with the pimiento strips and serve in a nice dish.
Chef
