2 lb butternut or acorn squash
2 tbsp ; water
3 tbsp butter
4 tbsp flour
1 cup milk
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup orange juice
4 eggs, separated
3 egg whites
Directions
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
mixture.
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. jphelps@slip.net or jphelps@best.com
Servings: 8 servings
Butternut Squash Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Squash; Vegetable
The History of Recipes
It is possible to trace the history of written recipes far back into antiquity, in fact as far as early Egypt, and possibly even further than that. However, generally, these early records were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times were skilled in the use of a good variety of aromatic flavors, including a few you will know such as basil, mint and dill. Moving on, we find some recipe books from the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that appears on menues today, but rather recipes for the types of food served to the rich and powerful of that time. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new spices and herbs led to an outbreak in cookery books, some of which are now in private libraries. During the next few hundred years, the powerful and rich competed with each other to offer the best banquets, and as a consequence, cooks and their collection of recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and writing down popular recipes of the day. By the time we get to the twentieth century, cookbooks are in great demand, due to more people being able to read, people having more free time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Butternut Squash Souffle recipe.
