Title: Butternut squash souffle
 Categories: Vegetables, Holiday
      Yield: 8 Servings
 
           -JUDI M. PHELPS
      2 lb Butternut or acorn squash
      2 tb ;water
      3 tb Butter
      4 tb Flour
      1 c  Milk
    1/2 ts Ground ginger
      1 ts Ground cinnamon
    1/4 ts Salt
      1 c  Sugar
    1/2 c  Orange juice
      4    Eggs; separated
      3    Egg whites
 
  Cut squash in thick chunks and remove seeds.  Bake covered with water
  at 350 degrees F. until tender. Using a food processor, blender, or
  food mill, puree squash until smooth.
  
  Melt butter, add flour, and cook briefly.  Add milk, stirring, and
  cook until thickened.  Stir in ginger, cinnamon, salt, sugar, orange
  juice, and squash puree. Cool slightly, then add beaten egg yolks.
  Beat 7 egg whites until stiff but not dry, and fold into squash
  mixture.
  
  Spoon into 2-quart souffle dish and place dish in pan filled with
  water halfway up side of dish.  Bake 1-1/2 hours at 350 degrees F.
  Test for doneness as for a cake. The souffle will stay fluffy for
  about 30 minutes. Source:  The Colorado Cookbook.
  
  Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com