Squash Puff

Name: Squash Puff
Ingredients: 1 medium butternut squash (about 1 1/2 pounds); 3 large eggs, separated; 1 1/4 cups whipping cream; 1/4 cup butter or margarine, melted; 1/4 cup maple syrup; 3 tablespoons cornstarch; 2 tablespoons brown sugar; 1 teaspoon salt; 3 tablespoons slivered almonds

9 ingredients

5 steps

Ingredients

1 medium butternut squash (about 1 1/2 pounds)
3 large eggs, separated
1 1/4 cups whipping cream
1/4 cup butter or margarine, melted
1/4 cup maple syrup
3 tablespoons cornstarch
2 tablespoons brown sugar
1 teaspoon salt
3 tablespoons slivered almonds

Directions

1

Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.
2

Bake, covered, at 375° for 30 to 40 minutes. Let cool; scoop out pulp, and mash.
3

Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.
4

Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.
5

Bake at 350° for 55 minutes or until puffed and golden. Serve immediately.