Souffleed acorn squash
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Souffleed acorn squash
  Vegetables    Squash  
Last updated 6/12/2012 1:23:35 AM. Recipe ID 56722. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Souffleed acorn squash
 Categories: Vegetables
      Yield: 4 Servings
 
      2 sm (3/4 pound) acorn squash
      4 ts Butter
      4 ts Brown sugar
    1/4 ts Ground cinnamon
           Grating of fresh nutmeg
      1 lg Egg separated
           Salt
           Freshly ground pepper
 
  Preheat oven to 400 F. Wash outside of squash well to rid it of any
  grit. Using a sharp knife, cut a very thin slice off of both ends of
  the squash so that, when presented on a plate, each half stays stable
  on the dish and doesn't wobble. Cut the squash in half and with a
  spoon, scoop out the seeds and discard them.
  
  Place the halved squash, skin side up, in 1/2 inch of water in a
  baking dish so that the flesh steams and remains moist while it
  bakes. Bake for 30 minutes.
  
  Remove the baking dish from the oven. With a large spoon and tongs,
  turn the squash cut side up and place 1 tbsp. of butter in each half.
  Return the squash to the oven and continue baking for another 30
  minutes or until squash is tender. Using tongs, very carefully remove
  each squash half from the baking pan. As you remove them, pour the
  melted butter from the center of each into a mixing bowl.
  
  Carefully so as not to pierce the soft shell, spoon out the cooked
  squash from each and place it in a bowl. Make sure to leave some
  flesh all around the inside of the cavity of each half. Do not pierce
  the skin or the souffle mixture will run out.
  
  In a blender or food processor, puree the squash (in two batches if
  necessary to prevent the mixture from ``exploding'' from the heat as
  you puree it) and reserved melted butter with sugar, 1/2 tsp salt,
  1/4 tsp pepper, and egg yolk. Pour this into a mixing bowl. In
  another bowl, whip the egg white with a pinch of salt until stiff.
  Fold into squash mixture. Pour equal amounts of the souffle mixture
  into each hollowed-out cavity and bake on a baking sheet for 25
  minutes or until the tops are nice and brown and begin to crack.
  
  Serve in the squash shells as an appetizer or side dish.
  
  




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 56722 (Apr 03, 2005)

[an error occurred while processing this directive]