Squash and Turnip Souffle
|Peeled cubed butternut squash||3⁄4 Pound, boiled until tender, then drained (Or Pared, Diced Into 1/2 Inch Pieces)|
|Diced peeled turnip||2 Cup (32 tbs), boiled until tender, then drained (1/2 Inch Pieces)|
|Reduced calorie tub margarine||2 Tablespoon|
|Eggs||3 , separated|
|All purpose flour||3 Tablespoon|
Preheat oven to 450Â° F.
In work bowl of food processor combine squash, turnips, and margarine and, using an on-off motion, process until pureed; transfer to medium mixing bowl.
Stir in egg yolks, flour, 1/4 teaspoon salt, and the pepper; set aside.
Using electric mixer, in medium mixing bowl combine egg whites and dash salt, beating until soft peaks form; fold into squash mixture.
Spray 1 1/2-quart souffle dish with nonstick cooking spray; carefully turn squash mixture into dish.
Bake until golden brown and puffed, about 30 minutes.