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Acorn Squash Souffle
4 servings

2 small (3/4 lb.) acorn squash
4 tbsp butter
4 tsp brown sugar
1/4 tsp ground cinnamon
grating of fresh nutmeg
1 large egg, separated, plus one egg white
1/8 tsp salt
fresh ground black pepper

Preheat oven to 400 F. Wash squash. Cut squash in half and scoop
out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm)
water in a baking dish and bake for 30 minutes.

Remove from oven. Using tongs turn squash halves over. Put 1 tbs
butter in each half. Bake again for 30 minutes or until flesh is
tender. Cool for 30 minutes.

Carefully remove squash from baking pan and pour butter into a
bowl. Without damaging skin, carefully scoop out flesh from each
squash half and put into same bowl. In blender or food processor,
puree the squash with the reserved butter, sugar, spices, and egg
yolk. Pour into mixing bowl.

Whip the egg whites with the salt until it forms stiff peaks. Fold
into the puree. Work quickly but carefully, preserving the egg
white volume. Pour souffle mixture into squash skin halves and
bake 25 minutes or until the tops are brown and beginning to crack.
Serve immediately.


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