acorn squash souffle

Name: Acorn Squash Souffle
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 1 large butternut squash; 2 large acorn squash; 1 cup(s) sugar (more if needed); 1 teaspoon(s) vanilla extract; 1 teaspoon(s) ginger, ground; 1 stick(s) butter, softened; 1 tablespoon(s) cinnamon; 4 large eggs, separated; 1/2 cup(s) heavy cream; 1 sm package(s) coconut, sweetened, shredded

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

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

1 lg

butternut squash
2 lg

acorn squash
1 c

sugar (more if needed)
1 tsp

vanilla extract
1 tsp

ginger, ground
1 stick

butter, softened
1 Tbsp

cinnamon
4 lg

eggs, separated
1/2 c

heavy cream
1 sm pkg

coconut, sweetened, shredded

How To Make acorn squash souffle

1
Preheat oven to 300 degrees F.

2
Peel & remove seeds from the butternut & acorn squash. Cut into 1" chunks & place in pot of water. Boil until squash is tender.
3
Beat the egg whites into strong peaks.
4
In 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.
5
Fold in egg whites. Place in a 3 qt. greased baking dish. Bake for 45 minutes or until firm when shaken.
6
Remove & sprinkle top with shredded coconut. Return to oven & toast coconut. Enjoy!
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