Louise Baird's Squash Puff Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 lbs. Hubbard or pepper (acorn) squash, or 3 c. mashed
1/2 c. mild onion, chopped
2 T. butter
2 lg. eggs, separate whites/yolks
1/4 c. milk
3 T. flour
3 tsp. baking powder
3/4 tsp. salt
1/8 tsp. pepper
Topping:
1 T. butter melted
1/2 c. bread or cracker crumbs*
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Directions: |
Directions:Cut up squash with a heavy knife, scope out seeds and strings. Steam until tender. The method used is: place pieces of squash on a rack in the bottom of a lg. shallow pot so you can get water underneath and then cover the pot of squash while it cooks. When tender, remove from pot and lay out to cool. Scope and scrape flesh from skin and mash using electric or rotary beater. Discard skin and seeds. You should have 3 c.
Gently saute onion in butter until limp but not brown. Add to squash. Beat in egg yolks and milk until smooth. Stir in flour, baking powder, salt and pepper. Fold in stiffly beaten egg whites. Turn into buttered 6 c. baking dish. Top with buttered crumbs. *This last step is important- stir 1 T. of melted butter into 1/2 c. fine breadcrumbs.
You may bake it now at 375º for 25 minutes or until lightly browned. You may refrig. it for 24 hrs. and then cook it for a longer time period since it well be cooled at the start of this delayed process. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This is Louise Baird's recipe. Hugh & Louise, their children and the grandchildren have been cherished friends of the Mackechnies for many, many years.
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