*  Exported from  MasterCook II  *
 
                           Souffleed Acorn Squash
 
 Recipe By     : hammonds@riacs.edu (Steve Hammond)
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      small         (3/4 pound) acorn squash
    4      teaspoons     butter
    4      teaspoons     brown sugar
      1/4  teaspoon      ground cinnamon
                         grating of fresh nutmeg
    1      large         egg separated
                         salt
                         freshly ground pepper
 
 Preheat oven to 400 F. Wash outside of squash well to rid it of any grit.
 Using a sharp knife, cut a very thin slice off of both ends of the squash
 so that, when presented on a plate, each half stays stable on the dish and
 doesn't wobble. Cut the squash in half and with a spoon, scoop out the
 seeds and discard them.
 
 Place the halved squash, skin side up, in 1/2 inch of water in a baking
 dish so that the flesh steams and remains moist while it bakes. Bake for 30
 minutes.
 
 Remove the baking dish from the oven. With a large spoon and tongs, turn
 the squash cut side up and place 1 tbsp. of butter in each half. Return the
 squash to the oven and continue baking for another 30 minutes or until
 squash is tender. Using tongs, very carefully remove each squash half from
 the baking pan. As you remove them, pour the melted butter from the center
 of each into a mixing bowl.
 
 Carefully so as not to pierce the soft shell, spoon out the cooked squash
 from each and place it in a bowl. Make sure to leave some flesh all around
 the inside of the cavity of each half. Do not pierce the skin or the
 souffle mixture will run out.
 
 In a blender or food processor, puree the squash (in two batches if
 necessary to prevent the mixture from ``exploding'' from the heat as you
 puree it) and reserved melted butter with sugar, 1/2 tsp salt, 1/4 tsp
 pepper, and egg yolk. Pour this into a mixing bowl. In another bowl, whip
 the egg white with a pinch of salt until stiff. Fold into squash mixture.
 Pour equal amounts of the souffle mixture into each hollowed-out cavity and
 bake on a baking sheet for 25 minutes or until the tops are nice and brown
 and begin to crack.
 
 Serve in the squash shells as an appetizer or side dish.
 
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