Name: Winter Squash Souffle Bake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 5 servings
Ingredients: 4 large eggs; 2 packages (12 ounces each) frozen cooked winter squash, thawed; 1/4 cup butter, melted; 2 tablespoons brown sugar; 1/2 teaspoon salt; 1/2 teaspoon grated orange zest; 1/8 teaspoon ground nutmeg; 1/8 teaspoon pepper

This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. —Christine Omar, Harwich Port, Massachusetts

Ingredients

4 large eggs

2 packages (12 ounces each) frozen cooked winter squash, thawed

1/4 cup butter, melted

2 tablespoons brown sugar

1/2 teaspoon salt

1/2 teaspoon grated orange zest

1/8 teaspoon ground nutmeg

1/8 teaspoon pepper

Instructions

1 Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside.

2 In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper.

3 In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.

4 Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.