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Categories:
butternut squash butter flour milk maple syrup brown sugar salt cinnamon nutmeg egg yolks egg whites
Viewed: 59 - Published at: 4 years agoIngredients
- 1 butternut squash, approx 2 lbs
- 3 Tbsp butter
- 1/4 c flour
- 2/3 c milk
- 1/3 c maple syrup
- 1/4 c brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- dash nutmeg
- 4 egg yolks
- 4 egg whites
Method
- Cook and mash squash, set aside.
- In a saucepan, melt butter, add flour and cook 1 minute, stirring constantly.
- Add milk, syrup, salt and spices.
- Stir until thick and smooth. Remove from heat, add yolks one at a time, beating well after each one. Mix in squash and sugar.
- Beat egg whites to stiff peaks. Stir 1/2 c into squash mixture to lighten it.
- Fold in remaining egg whites gently.
- Pour into 1 1/2 qt souffle dish.
- Bake at 375 degrees for 35-40 minutes.
