More Great Recipes: Side Dish | Vegetable

ACORN SQUASH SOUFFLÉ


User Avatar
Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

4 acorn squash, peeled, seeded and cooked
1 large butternut squash, peeled, seeded and cooked
1 cup sugar
1/2 teaspoon ground ginger
4 eggs, separated
1 teaspoon vanilla
1/2 cup heavy cream
1/2 cup half & half


Preheat oven to 350 degrees.


Drain the cooked squash and mash or beat at medium speed. Stir in sugar, ginger, egg yolks, vanilla, cream and half & half.


Beat egg whites until stiff and fold them into the squash. Pour into a buttered 2-quart casserole dish and bake for 35 to 45 minutes


Nancy


Pairs Well With


Notes

This recipe came to me from a email a couple of years ago. My husband not liking squash made me nearly pass it by. But decided to make it when the we had guests. So glad...... the dish was emptied fast and my husband certainly ate his share. :>)

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

14 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana