Recipe: Butternut Squash Souffle

Butternut Squash Souffle
Source: The Colorado Cookbook
Shared by Judi M. Phelps
Yield: 8 Servings

2 lb butternut or acorn squash
2 tbsp water
3 tbsp butter
4 tbsp flour
1 cup milk
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup orange juice
4 eggs, separated
3 egg whites

Cut squash in thick chunks and remove seeds. Bake covered with water at 350 degrees F. until tender. Using a food processor, blender, or food mill, puree squash until smooth.

Melt butter, add flour, and cook briefly. Add milk, stirring, and cook until thickened. Stir in ginger, cinnamon, salt, sugar, orange juice, and squash puree. Cool slightly, then add beaten egg yolks. Beat 7 egg whites until stiff but not dry, and fold into squash mixture.

Spoon into 2-quart souffle dish and place dish in pan filled with water halfway up side of dish. Bake 1-1/2 hours at 350 degrees F. Test for doneness as for a cake. The souffle will stay fluffy for about 30 minutes.