Ingredients Jump to Instructions ↓

  1. Acorn Squash Souffle

  2. 4 servings 2 small (3/4 lb.) acorn squash

  3. 4 tbsp butter

  4. 4 tsp brown sugar

  5. 1/4 tsp ground cinnamon

  6. grating of fresh nutmeg

  7. 1 large egg, separated, plus one egg white

  8. 1/8 tsp salt

  9. fresh ground black pepper

  10. Preheat oven to 400 F. Wash squash. Cut squash in half and scoop

  11. out seeds. Place squash halves skin side up in 1/2 inch (1 1/4 cm)

  12. water in a baking dish and bake for 30 minutes.

  13. Remove from oven. Using tongs turn squash halves over. Put 1 tbs

  14. butter in each half. Bake again for 30 minutes or until flesh is

  15. tender. Cool for 30 minutes.

  16. Carefully remove squash from baking pan and pour butter into a

  17. bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl. In blender or food processor,

  18. puree the squash with the reserved butter, sugar, spices, and egg

  19. yolk. Pour into mixing bowl.

  20. Whip the egg whites with the salt until it forms stiff peaks. Fold

  21. into the puree. Work quickly but carefully, preserving the egg

  22. white volume. Pour souffle mixture into squash skin halves and bake 25 minutes or until the tops are brown and beginning to crack.

  23. Serve immediately.


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