butternut squash souffle

How To Make butternut squash souffle

• Step 1
  Cut the squash in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a 13x9x2 inch baking dish. Add hot water to a depth of 1/2 inch thick. Cover and bake at 375 degrees F for 35 to 40 minutes or until tender. Let cool to touch and scoop about pulp. Mash the pulp with a potato masher.
• Step 2
  Combine the pulp, maple syrup, and the next 3 ingredients in a mixing bowl. Beat at medium speed of an electric mixer until blended. Add the egg yolks, whipping cream, and butter. Beat well and set aside.
• Step 3
  Beat the egg whites at high speed until stiff peaks form. Gently fold into the squash mixture.
• Step 4
  Spoon into a buttered 2 quart souffle dish. Sprinkle with slivered almonds. Bake, uncovered, at 350 degrees F for 55 minutes or until puffed and brown. Serve immediately.
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