Butternut Squash Souffle
|Unrefined corn germ oil||3 Tablespoon|
|Whole wheat pastry flour||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Pure maple syrup||1⁄4 Cup (4 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Butternut squash||1 Medium|
Heat a small saucepan on low heat.
Add the oil and the flour.
Cook i minute, stirring constantly.
Add the milk, maple syrup, salt, cinnamon, and nutmeg.
Cook and stir until thick and smooth.
Remove from the heat.
Add the egg yolks, one at a time, beating after each addition.
Stir in the squash.
Beat the egg whites until stiff.
Fold the squash mixture into the egg whites.
Turn into an oiled 1 1/2 quart casserole.
Bake 35 to 40 minutes at 375Â°.