Souffleed Acorn Squash

* Exported from MasterCook *

Souffleed Acorn Squash

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small acorn squash -- (3/4 pound)
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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