Winter Squash Souffle
My large family gets together quite often. To make it easy on the host, everyone brings a dish to pass, and we often swap recipes. I've shared this one many times. —Colleen Birchill, Spokane, Washington
SERVINGS
|
6-8
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
45 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 3 cups mashed cooked winter squash
- 1/4 cup shredded Swiss cheese
- 2 tablespoons butter, melted
- 2 tablespoons heavy whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 3 eggs, separated
DIRECTIONS
In a large bowl, combine the squash, cheese, butter, cream, salt, pepper and thyme. Beat egg yolks; add to squash mixture.
In a small mixing bowl, beat egg whites until stiff peaks form. Fold into squash mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 6-8 servings.