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Acorn Squash Souffle
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Rating: 4.3/5 (13 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 247
% Daily Value**
Total Fat 15g
23%
Saturated Fat 8g
13%
Unsaturated Fat 1g
Cholesterol 164mg
55%
Sodium 206mg
9%
Total Carbohydrate 26g
9%
Dietary Fiber 3g
13%
Sugars 4g
Protein 6g
Vitamin A  26%Vitamin C  40%
Calcium  10%Iron  11%
Potassium  23%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash Souffle

Recipe Tags: Vegetable Recipes

Date Added: February 09, 2017

Ingredients:

4 Tablespoons Butter
1 Egg white
1/4 Teaspoon Ground Cinnamon
4 Teaspoons Brown Sugar
1 Egg separated
1/8 Teaspoon Salt coarse
2 Acorn Squash about 3/4 lb. each
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Directions:

1. Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch water in a baking dish and bake for 30 minutes.

2. Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes.

3. Carefully remove squash from baking pan and pour butter into a bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl.

4. In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl.

5. Whip the egg whites with the salt until it forms stiff peaks. FOLD into the puree. Work quickly but carefully, preserving the egg white volume. Pour souffle mixture into squash skin halves and bake 25 min. or until the tops are brown and beginning to crack. Serve immediately.

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Dietary Notes:
This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin C with 40% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Natural Sweeteners allergies.
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