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Recipe Name: Acorn Squash Souffle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

2 3/4 lb. ea acorn squash
4 Teaspoon(s) Brown sugar
Grating of fresh nutmeg
1/8 Teaspoon(s) Salt
4 Tablespoon(s) Butter
1/4 Teaspoon(s) Ground cinnamon
1 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
Recipe By : (squeedle) From: Ladies Home
Journal- August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 142
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 77mg
Sodium: 107.2mg
Potassium: 43.7mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 4.6g
Protein: 2.6g

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