Souffleed Acorn Squash

* Exported from MasterCook II *

Souffleed Acorn Squash

Recipe By : hammonds@riacs.edu (Steve Hammond)
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small (3/4 pound) acorn squash
4 teaspoons butter
4 teaspoons brown sugar
1/4 teaspoon ground cinnamon
grating of fresh nutmeg
1 large 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.

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