Acorn Squash Souffle

* Exported from MasterCook *

Acorn Squash Souffle

Recipe By : swells@ariel.unm.edu (squeedle)
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Small (3/4 lb. ea) acorn squash
4 Tsp brown sugar
grating of fresh nutmeg
1/8 Tsp salt
4 Tbsp butter
1/4 Tsp ground cinnamon
1 Large 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. this recipe always gets
compliments whenever i serve it.

Shannon E. Wells

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