Butternut Sausage Puff Recipe

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Butternut Sausage Puff Recipe
Butternut Sausage Puff Recipe photo by Taste of Home
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Butternut Sausage Puff Recipe

Read Reviews
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Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 45 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + cooling Bake: 45 min.

Ingredients

  • 2 cups hot mashed butternut squash
  • 3 eggs, separated
  • 1/4 cup all-purpose flour
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter or margarine
  • 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 sausage. Cool for 10 minutes. In a small mixing 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.
Originally published as Butternut Sausage Puff in Taste of Home August/September 1997, p27

Nutritional Facts

1 cup: 199 calories, 13g fat (6g saturated fat), 130mg cholesterol, 327mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 7g protein.

  • 2 cups hot mashed butternut squash
  • 3 eggs, separated
  • 1/4 cup all-purpose flour
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter or margarine
  • 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 sausage. Cool for 10 minutes. In a small mixing 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.
Originally published as Butternut Sausage Puff in Taste of Home August/September 1997, p27

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scrapo User ID: 2908723 76997
Reviewed Feb. 14, 2011

"this was okay, not my family's favorite egg dish but a nice difference to the usual egg dish fare."

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