Tasty Souffle with Acorn Squash
If you're looking for a low-fat side dish that goes well with the autumn and winter season try this Tasty Souffle with Acorn Squash. When it comes to squash recipes you can't go wrong with this dish.
Notes
Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season.
Ingredients
- 3/4 pound fresh acorn squash, 2 small ones
- 4 tablespoons butter substitute
- 4 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- Grating of fresh nutmeg
- 1 large egg, separated, plus one egg white
- 1/8 teaspoon salt
- Fresh ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Wash squash. Cut squash in half and scoop out seeds.
- Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven.
- Using tongs turn squash halves over. Put 1 tablespoon butter substitute in each half.
- Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes.
- 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.
- In blender or food processor, puree the squash with the reserved butter substitute, sugar, spices, and egg yolk. Pour into mixing bowl.
- 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 minutes or until the tops are brown and beginning to crack. Serve immediately.
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