Butternut Sausage Puff Recipe
Any brunch is extra-special when this hearty souffle is included. The thyme and sausage are perfect complements to the delicately sweet butternut squash. —Betty Humiston, Greenwich, New York
- 2 cups hot mashed butternut squash
- 3 eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup minced fresh parsley
- 2 tablespoons butter
- 2 teaspoons finely chopped onion
- 2 teaspoons lemon juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 pound bulk pork sausage, cooked and drained
- Fresh thyme, optional
- 1. In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in the sausage. Cool for 10 minutes.
- 2. In a small bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish.
- 3. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Garnish with thyme if desired. Yield: 4-6 servings.
1 serving (1 cup) equals 199 calories, 13 g fat (6 g saturated fat), 130 mg cholesterol, 327 mg sodium, 13 g carbohydrate, 3 g fiber, 7 g protein.
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