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Butternut Squash Souffle

3 tbsp vegetable oil or butter
1/4 cup flour
3/4 cup milk and 1/4 cup maple syrup
1/2 tsp salt
1/4 tsp cinnamon and dash nutmeg
4 eggs, separated
1 med-lg butternut squash, cooked and mashed or pureed, about 1 1/2 - 2 cups

Heat oil and flour.  Cook 1 minute.  Stir and cool.  Add milk, syrup, salt andspices.  Cook
until thick and smooth (stir to keep from sticking).  Remove from ehat.  Add egg yolks
one at a time, beating after each addition.  Stir in squash.  Beat egg whites in mixer
until stiff.  Fold squash mixture into egg whites, turn into a greased 1 1/2-quart
casserole.  Bake 35-40 minutes at 375*.  Be sure oven is that hot before putting in
to bake, so it will rise up quickly.  Variation:  Use 1 1/2 -2 cups cooked yams or
sweet potatoes instead of squash.