Acorn Squash Souffle
Squash Vegetables Souffles
Last updated 6/12/2012 12:41:48 AM. Recipe ID 667. Report a problem with this recipe.
Title: Acorn squash souffle
Yield: 4 Servings
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.
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