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.
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
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. firstname.lastname@example.org or email@example.com
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