Acorn Squash Soufflé

By staceycohentisch

Ingredients

• 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

Preparation

Step 1

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 (1.25cm) water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tbsp 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 int