acorn squash souffle
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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prep time
20 Min
cook time
45 Min
method
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yield
4 serving(s)
Ingredients
- 1 large butternut squash
- 2 large acorn squash
- 1 cup sugar (more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon ginger, ground
- 1 stick butter, softened
- 1 tablespoon cinnamon
- 4 large eggs, separated
- 1/2 cup heavy cream
- 1 sm package coconut, sweetened, shredded
How To Make acorn squash souffle
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Step 1Preheat oven to 300 degrees F.
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Step 2Peel & remove seeds from the butternut & acorn squash. Cut into 1" chunks & place in pot of water. Boil until squash is tender. -
Step 3Beat the egg whites into strong peaks.
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Step 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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Step 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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Step 6Remove & sprinkle top with shredded coconut. Return to oven & toast coconut. Enjoy!
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