Prep 1 hr
Cook 1 hr
- 4 large egg yolks
- 4 large egg whites
- 1⁄2 cup firmly packed brown sugar
- 1 1⁄3 cups boiled and pureed squash
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1 (170 g) container cream
- 1⁄2 cup evaporated milk
- 1⁄4 cup maple syrup
- 1 pinch cream of tartar
- 1⁄2 cup granulated sugar
- powdered sugar
- Preheat oven to 375 degrees.
- Combine eggs yolks and butter and beat until mixture forms stiff peaks when the beaters are lifted.
- Stir in squash puree and set aside.
- In a small bowl, combine the flour, cinnamon, ginger and salt then stir the mixture into the squash.
- Stir in the cream, milk and maple syrup.
- In another bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks.
- Add the granulated sugar, one tbsp at a time, beating continuously until they hold stiff peaks.
- Fold the egg whites into the squash mixture gently but thoroughly and pour the mixture into well-buttered and sugared 2-quart soufflé dish.
- Place the dish in a baking pan and pour enough boiling water to pan to reach 1 up to the sides of dish.
- Bake soufflé for 55 minutes or until is if puffed and firm.
- Sprinkle powdered sugar on top and let cool for 10 minutes.