Recipe - Acorn Squash Souffle

2 small (Three fourths lb. ea) acorn squash
4 teaspoon Brown sugar
Grating of fresh nutmeg
1/8 teaspoon Salt
4 tablespoon Butter
One fourth teaspoon Ground cinnamon
1 lg Egg, separated
1 Egg white
Fresh ground black pepper

Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out
seeds. Place squash halves skin side up in One half inch (1.25 cm) water in a
baking dish and bake for 30 minutes.

Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter
in each half. Bake again for 30 minutes or until flesh is tender. Cool
for 30 minutes.

Carefully remove squash from baking pan and pour butter into a bowl.
Without damaging skin, carefully scoop out flesh from each squash half and
put into same bowl. In blender or food processor, puree the squash with the
reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl.

Whip the egg whites with the salt until it forms stiff peaks. FOLD into
the puree. Work quickly but carefully, preserving the egg white volume.
Pour souffle mixture into squash skin halves and bake 25 min. or until the
tops are brown and beginning to crack. Serve immediately.

Notes: adjust amounts of spices to taste. this recipe always gets
compliments whenever i serve it.

Shannon E. Wells

Recipe By : swells@ariel.unm.edu (squeedle)

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip