Butternut squash souffle
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Butternut squash souffle
  Squash    Vegetables    Holiday    Souffles  
Last updated 6/12/2012 12:42:14 AM. Recipe ID 1212. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 1212 (Apr 03, 2005)

[an error occurred while processing this directive]