BUTTERNUT SQUASH SOUFFLE
Steps:
- Combine squash, salt, syrup and corn starch. In a mixer -- beat until fluffy. Add Egg Beaters and Cream and mix thoroughly and set aside. In separate bowl, beat egg whites until standing in stiff peaks. Fold egg whites into squash mixture until well combined. Pour into 1 1/2 quart souffle dish. Sprinkle with sliced almonds. Bake 350 F for 1 hour or until firm in center. Serve immediately.
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