BUTTERNUT SQUASH SOUFFLE

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BUTTERNUT SQUASH SOUFFLE image

Categories     Vegetable     Side     Bake     Christmas     Healthy

Yield 8 people

Number Of Ingredients 8

2 C - cooked, mashed Butternut Squash
1/2 t - salt
1/4 C - Maple Syrup
3 T - corn starch
3 Egg Whites
1/2 C - Egg Beaters
1 1/4 C - cream or Non-fat, evaporated milk.
1/4 C - sliced, raw almonds

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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