Recipe: Acorn Squash Souffle (blender or food processor, baked in squash halves)

ACORN SQUASH SOUFFLE

"This recipe always gets compliments whenever I serve it."

2 small (3/4 lb. each) acorn squash
4 tbsp butter
4 tsp brown sugar
1/4 tsp ground cinnamon
Grated fresh nutmeg, to taste
Freshly ground black pepper, to taste
1 large egg, separated
1 egg white
1/8 tsp salt

Preheat oven to 400 degrees F.

Wash squash, cut in half and scoop out seeds. Place squash halves skin side up in 1/2-inch water in a baking dish.

Bake for 30 minutes.

Remove from oven. Using tongs turn squash halves over. Put 1 tablespoon butter in each half.

Bake again for 30 minutes or until flesh is tender.

Cool for 30 minutes, then carefully remove squash from baking pan and pour the butter from each into a bowl. Without damaging the skin, carefully scoop out flesh from each squash half and put into same bowl. Set the squash halves aside.

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.

Bake 25 minutes or until the tops are brown and beginning to crack. Serve immediately.

Makes 4 servings
Source: Shannon E. Wells