Tuesday, November 22, 2011

#75 Squash Souffle

3 Tablespoons butter
1/4 cup flour
1-1/2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon nutmeg
1 cup milk
1-1/2 cups mashed butternut squash (I used banana squash)
6 egg yolks well beaten
6 egg whites, beaten stiff but not dry.

Grease a 2 quart souffle dish.

Preheat oven to 375 degrees.
Melt butter, add the flour and spices and cook over low heat. remove from heat and slowly stir in the milk. Cook and stir over med heat until it thickens. Remove from heat and add the squash. Let it cool for a few minutes and then add the beaten egg yolks, stirring briskly. Gently fold in beaten egg whites and the poor into the dish. Bake about 40 minutes.