BUTTERNUT SQUASH SPOON BREAD
Put butternut squash mixture among custard cups sprinkled with walnuts - a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place squash in single layer in pan. Bake 40 minutes, stirring after 20 minutes, or until tender. Cool 5 minutes. Reduce oven temperature to 350°F.
- Spray 8 (4-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In food processor, place squash, cheese, flour, butter, milk, sage, salt and egg yolks. Cover; process, using quick on-and-off motions, until well blended. Spoon squash mixture into large bowl.
- In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into squash mixture. Divide evenly among custard cups.
- Bake 35 to 40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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