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Squash Souffle

Ingredients
  Butternut squash 1 Pound, peeled, seeded and cubed
  Fat-free egg substitute 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Grated nutmeg 1⁄8 Teaspoon
  Egg whites 2
  Tart apple 1⁄2 (Such As Winesap)
  Margarine 1 Tablespoon, melted
  Maple syrup 1 Tablespoon
Directions

Steam the squash until very tender, about 10 minutes.
Transfer to a food processor.
Add the egg, cinnamon and nutmeg.
Puree, then transfer to a large bowl.
In a separate bowl, beat the egg whites with clean beaters until stiff.
Fold into the squash.
Coat a 1-quart baking dish with no-stick spray.
Spread the squash in the dish, smoothing the top with a rubber spatula.
Peel and core the apple.
Cut into paper-thin slices.
Arrange the slices in a circle atop the squash.
In a cup, mix the margarine and maple syrup.
Pour over the apples.
Bake at 350° for 30 minutes, or until golden and slightly puffed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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