Butternut Squash Soufflé

Cook Time: 90 minutes to bake

Ingredients

 * 2 lbs butternut or acorn squash
 * 2 tbsp water
 * 3 tbsp butter
 * 4 tbsp flour
 * 1 cup milk
 * 1/2 tsp ground ginger
 * 1 tsp ground cinnamon
 * 1/4 tsp salt
 * 1 cup sugar
 * 1/2 cup orange juice
 * 4 eggs, separated
 * 3 egg whites

Directions

 * 1) Cut squash in thick chunks and remove seeds.
 * 2) Bake covered with water at 350 °F until tender.
 * 3) Using a food processor, blender, or food mill, puree Squash until smooth.
 * 4) Melt butter, add flour, and cook briefly.
 * 5) Add milk, stirring, and cook until thickened.
 * 6) Stir in ginger, cinnamon, salt, Sugar, orange juice, and Squash puree.
 * 7) Cool slightly, then add beaten egg yolks.
 * 8) Beat 7 egg whites until stiff but not dry, and fold into Squash mixture.
 * 9) Spoon into 2-quart souffle dish and place dish in pan filled with water halfway up side of dish.
 * 10) Bake 1-1⁄2 hours at 350 °F.
 * 11) Test for doneness as for a cake.
 * 12) The souffle will stay fluffy for about 30 minutes.

Source

 * Butternut Squash Souffle from CookbookWiki—original source of recipe, licensed under the GNU Free Documentation License