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Squash: Acorn Squash Souffle*

Source of Recipe

The Dillard House


List of Ingredients

1 1/2 cups mashed acorn squash
1/2 cup mashed butternut squash
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
4 eggs, separated
1/2 cup heavy cream
1/4 cup ( 1/2 stick) butter, melted
1/2 cup flaked sweetened coconut




Recipe

Preheat oven to 325 degrees. Lightly grease a 2-quart casserole dish and set aside. Using an electric mixer, beat the acorn and butternut squash well. Add the sugar, salt, ginger and vanilla and beat well. Add the yolks and beat well. Mix in the cream and melted butter. In a separate bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the squash mixture. Pour into the prepared casserole dish and sprinkle with the coconut. Bake 30 to 40 minutes, until puffed and lightly browned.

SERVES 6

Notes:
To prepare the squash, halve it and boil it until tender, then remove from the water to cool. Scoop the flesh from the skin and puree in a blender or food processor.

This delicately sweet side dish goes well with pork or poultry. It can easily be doubled for a crowd.