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Squash Souffle Recipe

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This recipe for Squash Souffle, by , is from Mummy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Thorne
Added: Sunday, December 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups butternut acorn, or Hubbard squash puree
2 tbsp butter
1 tbsp vegetable oil
1/4 cup flour
3/4 cup milk
1/4 cup heavy cream
4 egg yolks
2 tbs sugar
1/2 tsp ground nutmeg
1 1/2 tsp pepper
5 egg whites

Directions:
Directions:
Wash and cut into large pieces 2 1/2 to 3 pounds of squash. Place pieces in a baking dish. Set dish in a pan of hot water and bake in a moderate oven (350 degrees) until squash is tender. Scrape pulp from rind and puree the pulp through a food mill or sieve. Measure 2 cups of puree.
Preheat oven to 375 degrees. Liberally butter a 2 quart souffle dish.
Melt butter with oil in a 3 quart saucepan over moderate heat; blend in flour to form a paste. Stirring constantly, gradually add milk and cream and cook over high heat until mixture thickens heavily. Remove from heat and stir in squash puree. Then beat in eqq yolks, one at a time. Add sugar, nutmeg, salt and pepper. Beat egg whites until stiff enough to hold firm peaks. Fold 3 heaping spoonfuls of the whites into the squash mixture, then gently but thoroughly fold in the remaining whites. Pour the mixture into prepared souffle dish. Bake in middle of oven until souffle rises well above rim of dish and top is nicely browned. Serve immediately.

Number Of Servings:
Number Of Servings:
4

 

 

 

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