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BUTTERNUT SQUASH SOUFFLÉ

6 Servings
Prep 0:20
Cook 1:00
Stand 0:30
Total 1:50

See also article: Butternut Squash
 

Ingredients

• 2 pounds butternut squash
• 11 ounces canned mandarin oranges, drained
• 1 tablespoon margarine, melted
• 1 teaspoon maple flavoring
• 1/2 teaspoon pumpkin pie spice
• 2 eggs, separate
• 2 tablespoons almonds, toasted, finely chopped
 

Directions

Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 30 to 35 minutes or until tender.

Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.)

Stir squash together with oranges, margarine, flavoring and spice.

Beat egg yolks until thick and lemon colored.

Stir beaten yolks into squash mixture.

Beat egg whites (at room temperature) until stiff but not dry.

Gently fold in squash mixture.

Spoon into 6 ungreased 6-ounce soufflé' dishes.

Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.

Sprinkle each with toasted almonds and serve immediately.