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Butternut Squash Soufflevegetables, holiday 2 lb butternut or acorn squash 2 tablespoon ; water 3 tablespoon butter 4 tablespoon flour 1 cup milk 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup sugar 1/2 cup orange juice 4 eggs; separated 3 egg whites Cut squash in thick chunks and remove seeds. Bake covered with water at 350 degrees F. until tender. Using a food processor, blender, or food mill, puree squash until smooth. Melt butter, add flour, and cook briefly. Add milk, stirring, and cook until thickened. Stir in ginger, cinnamon, salt, sugar, orange juice, and squash puree. Cool slightly, then add beaten egg yolks. Beat 7 egg whites until stiff but not dry, and fold into squash mixture. Spoon into 2-quart souffle dish and place dish in pan filled with water halfway up side of dish. Bake 1-1/2 hours at 350 degrees F. Test for doneness as for a cake. The souffle will stay fluffy for about 30 minutes. Source: The Colorado Cookbook. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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