Applesauce Squash Souffle

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!

• Ready In: 35 mins
• Serves: 4-6
• Yields: 1 1-quart souffle dish

Ingredients

• 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

1. Heat squash over low heat, breaking it up and stirring occasionally, until just heated through.
2. Remove from heat and beat in butter, sugar, salt and egg yolks.
3. Gently stir in applesauce. Set aside to cool slightly.
4. Beat egg whites with cream of tartar until stiff but not dry.
5. Gently fold into squash mixture.
6. Turn into buttered 1-quart souffle dish with a collar of buttered foil around the dish to allow room for safe rising.
7. 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.