Prep 0 mins
Cook 35 mins
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!
- 12 ounces frozen cooked squash
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup unsweetened applesauce
- 2 eggs, separated
- 1⁄8 teaspoon cream of tartar
- 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.
Made last night for supper as a side with sausage links and asparagus. I ended up making it more as a casserole than a souffle as supper needed to be served earlier than I expected. So instead of separating the yolks and whites and whipping up the egg whites, I just mixed the whole eggs into the squash mixture and omitted the cream of tartar. I used fresh butternut squash instead of frozen. I made a double batch and topped each one with a little bit of mozzarella cheese and baked a little longer to let the cheese melt. They turned out well. Obviously they didn't rise like a souffle would have, but the taste was good and my husband really enjoyed. I may serve some of the leftovers to my 8 month old today. I think this would make a great Thanksgiving side. Yummy and different. We like sweet potatoes, but aren't fans of the traditional "sweet potato casserole" either.