** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
A zesty squash souffle, with a relatively light set of required ingredients. Preparation time should be about half an hour, but does require baking the squash before making the souffle.
2. Bake covered with water at 350 degrees F. until tender.
3. Using a food processor, blender, or food mill, puree squash until smooth.
4. Melt butter, add flour, and cook briefly. Add milk, stirring, and cook until thickened.
5. Stir in ginger, cinnamon, salt, sugar, orange juice, and squash puree.
6. Cool slightly, then add beaten egg yolks. Beat 7 egg whites until stiff but not dry, and fold into squash mixture.
7. Spoon into 2-quart souffle dish and place dish in pan filled with water halfway up side of dish.
8. Bake 1-1/2 hours at 350 degrees F Test for doneness as for a cake.
9. The souffle will stay fluffy for about 30 minutes.
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Dietary Notes:
This recipe is high in Vitamin A with 238% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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