Winter Squash Souffle Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| 2 pounds winter squash, any kind | ||
| Boiling salted-water | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Dried thyme | 1/4 Teaspoon | |
| Butter | 2 Tablespoon, melted | |
| 2 tablespoons light or heavy cream | ||
| 4 tablespoons grated Swiss cheese | ||
| Eggs | 3 , separated | |
Directions
Peel and seed the winter squash.
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.
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.
Chef
