*  Exported from  MasterCook  *
 
                            Acorn Squash Souffle
 
 Recipe By     : swells@ariel.unm.edu (squeedle)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Small         (3/4 lb. ea) acorn squash
    4      Tsp           brown sugar
                         grating of fresh nutmeg
      1/8  Tsp           salt
    4      Tbsp          butter
      1/4  Tsp           ground cinnamon
    1      Large         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 1/2 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
 
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