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Butternut Squash Soufflé

Yield 6 servings

Ingredients

  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 6 large eggs, separated
  • 2 cups cooked, mashed butternut or acorn squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg

How to Make It

  1. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.

  2. Whisk egg yolks until thick and pale. Gradually stir about one-fourth hot mixture into yolks; stir into remaining hot mixture. Stir in squash, salt, and nutmeg.

  3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-fourth of egg whites into squash mixture. Fold in remaining egg whites; pour into a lightly buttered 2-quart souffle dish.

  4. Bake at 350° for 1 hour or until puffed and brown.