Spicy Squash Souffle
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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