2 pkg (12 oz each) frozen cooked winter squash, thawed
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1/4 cup butter, melted
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2 tbsp brown sugar
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1/2 tsp salt
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1/2 tsp grated orange peel
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1/8 tsp ground nutmeg
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1/8 tsp pepper
Instructions
Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt souffle dish and lightly sprinkle with flour; set aside.
In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange peel, nutmeg and pepper.
In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to a prepared dish.
Bake at 350 for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.
Originally Submitted
10/14/2009
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