Squash Souffle


3 pounds Hubbard, acorn, or other winter squash
3 tablespoons melted butter
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon nutmeg
3 eggs, separated
1/4 cup chopped walnuts or pecans


Cut squash open, remove pulp and seeds, and boil or steam until tender. Drain, cool, peel, and mash. Preheat oven to 350 degrees F and butter a 2-quart souffle dish. Stir butter, brown sugar, salt, and spices into squash. Beat egg yolks until foamy and mix in, along with nuts. Beat egg whites until stiff and fold into squash mixture. Pour into well-buttered dish and bake 25 to 30 minutes. ###


Serves 6-8.

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