WINTER SQUASH SOUFFLE BAKE

WINTER SQUASH SOUFFLE BAKE image

Yield 5 Servings

Number Of Ingredients 8

4 eggs
2 (12 oz. ea.) pkgs. frozen cooked winter squash, thawed
1/4 cup butter, melted
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. grated orange peel
1/8 tsp. ground nutmeg
1/8 tsp. pepper

Steps:

Separate eggs. Let eggs and and squash stand at room temperature for 30 minutes. Grease a 1-1/2-quart souffle dish and lightly sprinkle with flour; set aside. In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange peel, nutmeg and pepper. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared dish. Bake at 350 degrees F for 55 to 60 minutes or until the top is puffed and center appears set. Serve immediately.