CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains, Meats		Eggs, Main dishes, Taste of ho, Vegetables	4	Servings

INGREDIENTS

2	c	Hot mashed butternut squash
3		Eggs; separated
1/4	c	All-purpose flour
1/4	c	Minced fresh parsley
2	tb	Butter or margarine
2	ts	Finely chopped onion
2	ts	Lemon juice
1/2	ts	Dried thyme
1/4	ts	Salt
1/2	lb	Bulk pork sausage; cooked and drained
		Fresh thyme; optional

INSTRUCTIONS

In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon
juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10
minutes. In a small mixing bowl, beat egg whites until stiff peaks form;
fold into squash mixture. Pour into a greased and floured 2-qt. baking
dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife
inserted near the center comes out clean. Garnish with thyme if desired.
Yield: 4-6 servings.
NOTES : "Any brunch is extra-special when this hearty souffle is included.
The thyme and sausage are perfect complements to the delicately sweet
butternut squash."-Betty Humiston, Greenwich, New York
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998

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