Butternut Orange Bake

Directions

1. 1
   Cut squash in half lengthwise, and remove seeds.
2. 2
   cut side down in a shallow dish; add hot water to depth of 1/2 inch in dish.
3. 3
   Cover and bake 375F for 35 minutes, till tender.
4. 4
   Let cool; carefully scoop out pulp.
5. 5
   Mash pulp with potato masher.
6. 6
   combine 2 cups squash and next 4 ingredients, stir well.
7. 7
   Beat in yolks till thick and lemon colored; stir into the squash mixture.
8. 8
   Beat egg whites (at room temp) till stiff but not dry.
9. 9
   Gently fold into squash mixture, Spoon mixture into 6 ungreased individual 6 oz souffle dishes.
10. 10
    Bake 375 for 20 minutes, till puffed and light brown.
11. 11
    Garnish with pecans and serve.