---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Butternut Squash Souffle
  Categories: Vegetables, Holiday
       Yield: 8 Servings
  
            -JUDI M. PHELPS
       2 lb Butternut or acorn squash
       2 tb ;water
       3 tb Butter
       4 tb Flour
       1 c  Milk
     1/2 ts Ground ginger
       1 ts Ground cinnamon
     1/4 ts Salt
       1 c  Sugar
     1/2 c  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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