Acorn Squash Souffle

Title:
Acorn Squash Souffle

Yield:
4 Servings

Categories:
Vegetables




Ingredients:





     2 sm (3/4 lb. ea) acorn squash


     4 ts Brown sugar


          Grating of fresh nutmeg


   1/8 ts Salt


     4 tb Butter


   1/4 ts Ground cinnamon


     1 lg Egg, separated


     1    Egg white


          Fresh ground black pepper






 Preheat oven to 400 F.  Wash squash.  Cut squash in half and scoop out


 seeds.  Place squash halves skin side up in 1/2 inch (1.25 cm) water in a


 baking dish and bake for 30 minutes.


 


 Remove from oven.  Using tongs turn squash halves over.  Put 1 tbs butter


 in each half.  Bake again for 30 minutes or until flesh is tender.  Cool


 for 30 minutes.


 


 Carefully remove squash from baking pan and pour butter into a bowl.


 Without damaging skin, carefully scoop out flesh from each squash half and


 put into same bowl. In blender or food processor, puree the squash with the


 reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl.


 


 Whip the egg whites with the salt until it forms stiff peaks.  FOLD into


 the puree.  Work quickly but carefully, preserving the egg white volume.


 Pour souffle mixture into squash skin halves and bake 25 min. or until the


 tops are brown and beginning to crack.  Serve immediately.


 


 Notes:  adjust amounts of spices to taste.  this recipe always gets


 compliments whenever i serve it.


 


 Shannon E. Wells


 


 Recipe By     : swells@ariel.unm.edu (squeedle)


 


 From: Ladies Home Journal- August 1991


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip