---------- Recipe via Meal-Master (tm) v8.04

     Title: Butternut Squash Souffle
Categories: Vegetables, Holiday
     Yield: 8 Servings

          -JUDI M. PHELPS
     2 lb Butternut or acorn squash
     2 tb ;water
     3 tb Butter
     4 tb Flour
     1 c  Milk
   1/2 ts Ground ginger
     1 ts Ground cinnamon
   1/4 ts Salt
     1 c  Sugar
   1/2 c  Orange juice
     4    Eggs; separated
     3    Egg whites

 Cut squash in thick chunks and remove seeds.  Bake
 covered with water at 350 degrees F. until tender.
 Using a food processor, blender, or food mill, puree
 squash until smooth.

 Melt butter, add flour, and cook briefly.  Add milk,
 stirring, and cook until thickened.  Stir in ginger,
 cinnamon, salt, sugar, orange juice, and squash puree.
 Cool slightly, then add beaten egg yolks. Beat 7 egg
 whites until stiff but not dry, and fold into squash
 mixture.

 Spoon into 2-quart souffle dish and place dish in pan
 filled with water halfway up side of dish.  Bake 1-1/2
 hours at 350 degrees F. Test for doneness as for a
 cake.  The souffle will stay fluffy for about 30
 minutes. Source:  The Colorado Cookbook.

 Shared and MM by Judi M. Phelps. [email protected] or
 [email protected]

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