Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.

Step 2

Bake, covered, at 375° for 30 to 40 minutes. Let cool; scoop out pulp, and mash.

Step 3

Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.

Step 4

Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.

Step 5

Bake at 350° for 55 minutes or until puffed and golden. Serve immediately.

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