1 no ingredients
Directions
2 sm (3/4 lb. ea) acorn squash
4 ts brown sugar
: grating of fresh nutmeg
1/8 ts salt
4 TB butter
1/4 ts ground cinnamon
1 lg 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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Recipe By : swells@ariel.unm.edu (squeedle)
From: Date:
Servings: 4 servings
Acorn Squash Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Squash; Vegetable
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We are able to follow the history of meal recipes far back into the far past, in fact as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, these, old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
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We hope you enjoy this Acorn Squash Souffle recipe.
