APPLESAUCE SQUASH SOUFFLE
Originally from the Boston Globe's Confidential Chat in the 1960s. My children weren't crazy about yams in any form so I used this squash recipe instead. I ended up having to double the recipe because they absolutely loved it!
Provided by Chef Nana 4
Categories Vegetable
Time 35m
Yield 1 1-quart souffle dish, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat squash over low heat, breaking it up and stirring occasionally, until just heated through.
- Remove from heat and beat in butter, sugar, salt and egg yolks.
- Gently stir in applesauce. Set aside to cool slightly.
- Beat egg whites with cream of tartar until stiff but not dry.
- Gently fold into squash mixture.
- Turn into buttered 1-quart souffle dish with a collar of buttered foil around the dish to allow room for safe rising.
- Bake in middle of 325 degree oven for 35 minutes. When done it will be high, light and still slightly soft in the center. Serve immediately.
Nutrition Facts : Calories 133.2, Fat 8.3, SaturatedFat 4.5, Cholesterol 108.3, Sodium 380.9, Carbohydrate 11.6, Fiber 1.1, Sugar 10.1, Protein 4.3
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