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Squash Souffle Recipe

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

Contributor:  
Contributor:  
Sue Thomas, School Nurse
Added: Sunday, April 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. winter squash cut into pieces
3 tbsp. melted butter
1/3 c. brown sugar
1/2 tsp. salt
a dash of cinnamon, nutmeg and ground ginger
2 eggs, separated
2 tbsp. brandy

Directions:
Directions:
Cut the squash into pieces. Remove seeds and stringy bits. Cook in kettle of boiling salted water until tender. Drain and cool. When cool enough to handle, remove peeling from the pieces. Place the meat of the squash in a kettle and mash well. add and stir in the melted butter, brown sugar salt and spices. Add beaten yolk of the eggs and mix well. Fold in the brandy. Whip until stiff the whites of the eggs and fold into the squash mixture. Pour into a buttered casserole or souffle dish and bake at 350 for 25-30 minutes.

Personal Notes:
Personal Notes:
This is a family favorite enjoyed by children and adults alike. It is always on the table at holiday time.

 

 

 

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