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Butternut Sausage Puff

 Butternut Sausage Puff
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
4-6 ServingsPrep: 15 min. + cooling Bake: 45 min.

Ingredients

  • 2 cups hot mashed butternut squash
  • 3 eggs, separated
  • 1/4 cup King Arthur Unbleached 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

Directions

  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 199 calories,

2 of 2

Butternut Sausage Puff (continued)

Nutritional Facts: 13 g fat (6 g saturated fat), 130 mg cholesterol, 327 mg sodium, 13 g carbohydrate, 3 g fiber, 7 g protein.