Recipe - Butternut Sausage Puff

2 cup Hot mashed butternut squash
3 Eggs; separated
One fourth cup Allpurpose flour
One fourth cup Minced fresh parsley
2 tablespoon Butter or margarine
2 teaspoon Finely chopped onion
2 teaspoon Lemon juice
One half teaspoon Dried thyme
One fourth teaspoon Salt
One half pound Bulk pork sausage; cooked
and drained
Fresh thyme; optional

In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon
juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10
minutes. In a small mixing bowl, beat egg whites until stiff peaks form;
fold into squash mixture. Pour into a greased and floured 2qt. baking
dish. Bake, uncovered, at 375 degrees for 4550 minutes or until a knife
inserted near the center comes out clean. Garnish with thyme if desired.
Yield: 46 servings.

NOTES : "Any brunch is extraspecial when this hearty souffle is included.
The thyme and sausage are perfect complements to the delicately sweet
butternut squash."Betty Humiston, Greenwich, New York
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998