Butternut Squash Souffle
3 tbsp vegetable oil or butter 1/4 cup flour 3/4 cup milk and 1/4 cup maple syrup 1/2 tsp salt 1/4 tsp cinnamon and dash nutmeg 4 eggs, separated 1 med-lg butternut squash, cooked and mashed or pureed, about 1 1/2 - 2 cups Heat oil and flour. Cook 1 minute. Stir and cool. Add milk, syrup, salt andspices. Cook until thick and smooth (stir to keep from sticking). Remove from ehat. Add egg yolks one at a time, beating after each addition. Stir in squash. Beat egg whites in mixer until stiff. Fold squash mixture into egg whites, turn into a greased 1 1/2-quart casserole. Bake 35-40 minutes at 375*. Be sure oven is that hot before putting in to bake, so it will rise up quickly. Variation: Use 1 1/2 -2 cups cooked yams or sweet potatoes instead of squash.
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