Acorn squash is a great source of beta carotene and is full of nutritional benefits. It is also a great side dish for autumn meals!3/4 lb acorn squash (about 2 small ones)
4 T. brown sugar
4 tsp. ground cinnamon
dash of nutmeg
1 large egg, separated, plus one egg white
1/8 teaspoon salt
dash of ground black pepper
Preheat oven to 400. Wash squash and cut in half. Using a spoon, scrape out seeds. Place squash halves skin side down in 1/2 inch water in baking dish and bake for 30 minutes. Remove from oven and carefully turn over. Place 1 tablespoon butter in each half. Bake again for 30 minutes or until tender. Cool for 30 minutes.
Remove from baking dish and pour butter out into mixing bowl. Carefully scoop out flesh from each squash and place in same bowl. Puree the squash with reserved butter, sugar, spices and egg yolk in blender or with mixer. Whip egg whites (2) with the salt until stiff peaks form. Fold into puree. Pour souffle mixture back into squash skin halves and bake for 25 minutes or until golden brown. Serve immediately.
Remove from baking dish and pour butter out into mixing bowl. Carefully scoop out flesh from each squash and place in same bowl. Puree the squash with reserved butter, sugar, spices and egg yolk in blender or with mixer. Whip egg whites (2) with the salt until stiff peaks form. Fold into puree. Pour souffle mixture back into squash skin halves and bake for 25 minutes or until golden brown. Serve immediately.
No comments:
Post a Comment