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Dillard House Acorn Squash Souffle Recipe

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This recipe for Dillard House Acorn Squash Souffle is from The Whitworth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups mashed acorn squash
1/2 cup mashed butternut squash
3/4 cup granulated white sugar
1/4 tsp. salt
1/4 tsp. ground ginger
1 tsp. vanilla extract
4 eggs, separated
1/2 cup heavy cream
1/4 cup (1/2 stick) butter, melted
1/2 cup flaked sweetened coconut
Directions:
Directions:
Preheat oven to 325º

Lightly grease a 2-quart casserole dish and set aside. Using an electric mixer, beat the acorn squash and butternut squash well. Add the sugar, salt, ginger and vanilla and beat well. Add the yolks and beat well. Mix in the cream and melted butter. In a separate bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the squash mixture. Pour into prepared casserole dish and sprinkle with the coconut. Bake 30 to 40 minutes until puffed and lightly browned.

Notes:
To prepare the squash, halve it and boil it until tender, then remove from the water to cool. Scoop the flesh from the skin and puree in a food processor.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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