Title: Acorn squash souffle
 Categories: Vegetables
      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.