Butternut Squash Soufflé I

Description
Source: State of South Carolina Department of Agriculture
 * Prep 0:20 | Cook 1:00 | Stand 0:30 | Total 1:50
 * 6 Servings

Ingredients

 * 2 pounds butternut squash
 * 11 ounces canned mandarin oranges, drained
 * 1 tablespoon margarine, melted
 * 1 teaspoon maple flavoring
 * ½ teaspoon pumpkin pie spice
 * 2 eggs, separated
 * 2 tablespoons almonds, toasted, finely chopped

Directions

 * 1) Cut squash in half lengthwise; remove seeds.
 * 2) Place cut sides down in casserole dish; add ½ inch of hot water.
 * 3) Cover and bake at 375°F for 30 to 35 minutes or until tender.
 * 4) Let cool for 30 minutes.
 * 5) When cooled, carefully scoop out pulp and mash with potato masher (this should yield about 2 cups)
 * 6) Stir squash together with oranges, margarine, flavoring and spice.
 * 7) Beat egg yolks until thick and lemon colored.
 * 8) Stir beaten yolks into squash mixture.
 * 9) Beat egg whites (at room temperature) until stiff but not dry.
 * 10) Gently fold in squash mixture.
 * 11) Spoon into 6 ungreased 6-ounce soufflé dishes.
 * 12) Bake at 375°F for 20 minutes or until puffed and lightly browned.
 * 13) Sprinkle each with toasted almonds and serve immediately.