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Acorn Squash Souffle

Acorn Squash Souffle is built on Butter, Brown Sugar, Ground Cinnamon, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 4 tsp
• 1/4 tsp
• 1/8 tsp

Method (preview)

1. 1

   Preheat oven to 400 F. Wash squash.

2. 2

   Cut squash in half and scoop out seeds.

3. 3

   Place squash halves skin side up in 1/2 inch (1.

4. 4

   25 cm) water in a baking dish and bake for 30 minutes.

5. 5

   Remove from oven.

6. 6

   Using tongs turn squash halves over.

7. 7

   Put 1 tbs butter in each half.

8. 8

   Bake again for 30 minutes or until flesh is tender.

9. 9

   Cool for 30 minutes.

10. 10

    Carefully remove squash from baking pan and pour butter into a bowl.

11. 11

    Pour into mixing bowl.

12. 12

    Whip the egg whites with the salt until it forms stiff peaks.

13. 13

    Fold into the puree.

14. 14

    Work quickly but carefully, preserving the egg white volume.

15. 15

    Pour souffle mixture into squash skin halves and bake 25 minutes or until the tops are brown and beginning to crack.

16. 16

    Serve immediately.