Winter Squash Souffle
|Winter squash||2 Pound (Any Kind)|
|Boiling salted water||1 Cup (16 tbs)|
|Ground pepper||To Taste|
|Dried thyme||1⁄4 Teaspoon|
|Butter||2 Tablespoon, melted|
|Cream||2 Tablespoon (Light Or Heavy)|
|Grated swiss cheese||4 Tablespoon|
|Eggs||3 , separated|
Peel and seed the winter squash.
Cook until soft in just enough boiling salted water to cover.
Mash as you would potatoes.
Mix the squash with the salt, pepper, thyme, butter, cream and cheese.
Beat in the egg yolks, one at a time.
Beat the egg whites until stiff and fold into the squash.
Turn into a buttered 2-quart baking dish.
Bake in a preheated moderate oven (350° F) for about 20 or 30 minutes or until set and golden on top.