Recipe by Chef Nana #4
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!
Top Review by berry271
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.
- 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
Directions See How It's Made
- 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.