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Squash Souffle

chef.tim.lee's picture
Ingredients
  Hubbard squash 3 Pound
  Milk 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Cracker crumbs 1 Cup (16 tbs) (Coarse, Rich, Round Cracker, About 20 Crackers)
  Finely chopped canned pimiento 2 Tablespoon
  Salt 1 Teaspoon
  Grated onion 1 Teaspoon
  Pepper 1 Dash
  Ground nutmeg 1 Dash
  Well beaten eggs 2
  Canned fine pimiento strips 3
Directions

GETTING READY
1) Preheat the oven to 350 Deg F.

MAKING
2) Cut the unpeeled squash into 3-4" squares.
3) In saucepan with the boiling salted water, cook the squash for 20-25 min until tender.
4) Remove the pulp and mash well, discard the rind.
5) In large saucepan, add the milk and butter or margarine and melt over a low heat.
6) Stir in 3/4 cup of the crumbs.
7) Add the squash, salt, chopped pimiento, onion, pepper, and nutmeg; mix well.
8) Lastly, stir in the eggs.
9) Into a 1-quart casserole, pour the mixture and sprinkle evenly with 1/4 cup remaining
10) Bake in the preheated oven at 350 Deg F for about an hr.

SERVING
11) Garnish with the pimiento strips and serve in a nice dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Squash
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes
Servings: 
8

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