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Winter Squash Souffle Recipe
|Winter squash||2 Pound (Any Kind)|
|Boiling salted water||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Dried thyme||1⁄4 Teaspoon|
|Butter||2 Tablespoon, melted|
|Cream||2 Tablespoon (Light Or Heavy)|
|Grated swiss cheese||4 Tablespoon|
|Eggs||3 , separated|
Calories 271 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.4%
Saturated Fat 8 g40.1%
Trans Fat 0 g
Cholesterol 189.1 mg
Sodium 202.1 mg8.4%
Total Carbohydrates 27 g8.9%
Dietary Fiber 3.6 g14.3%
Sugars 8.1 g
Protein 11 g22.6%
Vitamin A 72.4% Vitamin C 46.8%
Calcium 22.7% Iron 13.8%
*Based on a 2000 Calorie diet
Cook until soft in just enough boiling salted water to cover.
Mash as you would potatoes.
Mix the squash with the salt, pepper, thyme, butter, cream and cheese.
Beat in the egg yolks, one at a time.
Beat the egg whites until stiff and fold into the squash.
Turn into a buttered 2-quart baking dish.
Bake in a preheated moderate oven (350° F) for about 20 or 30 minutes or until set and golden on top.