acorn squash souffle
(1 rating)
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From "The Dillard House Cookbook". What's great about this dish is that you can use it either as a side dish or even as dessert! The Dillard House is the best restaurant located in Dillard,GA. Check it out here: http://www.dillardhouse.com/restaurant/index.php
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For acorn squash souffle
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1 lgbutternut squash
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2 lgacorn squash
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1 csugar (more if needed)
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1 tspvanilla extract
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1 tspginger, ground
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1 stickbutter, softened
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1 Tbspcinnamon
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4 lgeggs, separated
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1/2 cheavy cream
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1 sm pkgcoconut, sweetened, shredded
How To Make acorn squash souffle
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1Preheat oven to 300 degrees F.
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2Peel & remove seeds from the butternut & acorn squash. Cut into 1" chunks & place in pot of water. Boil until squash is tender.
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3Beat the egg whites into strong peaks.
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4In a seperate mixing bowl, place squash & beat as medium speed. Mix in sugar, vanilla, ginger, butter & cinnamon. Add heavy cream & egg yolks, mix until egg yolks are blended in.
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5Fold in egg whites. Place in a 3 qt. greased baking dish. Bake for 45 minutes or until firm when shaken.
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6Remove & sprinkle top with shredded coconut. Return to oven & toast coconut. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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