e pot, and put the squash chunks into the steamer. Cover
In a large mixing bowl, combine the squash, butter or margarine, brown sugar, cinnamon, orange peel, nutmeg and pepper. Beat until fluffy.
Add egg yolks; beat well.
Carefully fold squash mixture into stiffly beaten egg whites.
Turn into 1 1/2-quart souffle dish.
Bake souffle at 350\u00b0 until set, 55 to 60 minutes.
Makes 8 to 10 servings.
archment paper. Lightly butter a souffle or ceramic baking dish and
utside of a 2-quart souffle dish with a double thickness
ubbling. Slowly whisk in butternut squash soup until combined and smooth
Cook and mash squash, set aside.
In a saucepan, melt butter, add flour and cook 1 minute, stirring constantly.
Add milk, syrup, salt and spices.
Stir until thick and smooth. Remove from heat, add yolks one at a time, beating well after each one. Mix in squash and sugar.
Beat egg whites to stiff peaks. Stir 1/2 c into squash mixture to lighten it.
Fold in remaining egg whites gently.
Pour into 1 1/2 qt souffle dish.
Bake at 375 degrees for 35-40 minutes.
Cut squash in half lengthwise; remove seeds.<
Heat squash over low heat, breaking it
Cut squash in cubes; cook in lightly salted water until tender, then drain. Add butter and mash until pulp. Add well beaten eggs, milk and cracker crumbs. Pour into Pam sprayed casserole dish; cover with cheese. Bake at 350\u00b0 until firm in the center, approximately 30 to 45 minutes.
Serves 6 to 8.
Combine all ingredients, mixing well.
Put into greased baking dish and bake 45 minutes at 325\u00b0 until light brown and firm. Marshmallows may then be put on top and lightly browned.
Serves 6.
Double recipe for 12 and bake in 9 x 13-inch casserole.
In large mixing bowl, combine squash, butter, brown sugar, salt, pepper and orange peel.
Beat until fluffy.
Add egg yolks; beat well.
Beat egg whites until stiff peaks form.
Carefully fold into squash mixture.
Bake souffle in 350\u00b0 oven for 30 minutes to 45 minutes.
Makes 4 to 6 servings.
Drain squash in large bowl, mash.
Combine milk, bread crumbs and bacon drippings.
Add to squash.
Add eggs, cheese, onion, and baking powder.
Pour into rectangular baking dish.
Soak cracker crumbs in melted oleo.
Sprinkle on top of souffle.
Bake at 350\u00b0 for 30 minutes.
Yield: 10-12 servings.
Preheat oven to 350\u00b0.
Grease casserole or souffle dish.
In small amount of water, cook squash, 10 to 20 minutes; drain.
Mash squash; blend in cheese and butter.
Add remaining ingredients. Place in greased casserole and bake for 30 minutes to 1 hour. Knife in center should come out clean if done.
Sprinkle with tiny green peas and serve immediately, hot.
Serves 4 to 6.
Add margarine to squash; stir until melted.
Add sugar, milk, salt, and spices.
Beat with an electric mixer on low speed until blended.
Add eggs, beat well.
Stir in vanilla.
Turn into a greased casserole dish.
Bake at 325* until souffle is set.
Serve immediately.
Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
Preheat oven to 350 degrees F.
Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
Mix squash, margarine, sugar, flour, eggs and milk (dairy rich) in a blender.
Pour into a souffle dish.
Sprinkle with cinnamon.
Bake at 350\u00b0
for one hour or until firm in center.
Mix the ingredients in the order listed and turn into a well buttered baking dish.
Lightly cover the top with coconut and bake at 350\u00b0 until coconut is golden yellow or souffle is hot.
Preheat oven to 350 degrees F (175 degrees C).
Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
Bake in the preheated oven until bubbling, about 30 minutes.
preheat oven to 350.
if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
Scrape flesh from skin- should be 3-4 cups.
beat together flour, sugar, oil, eggs, and milk.
add squash and mix well.
bake in 9x13 glass or ceramic baking dish for 60 minutes.
can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
Slice squash and cook until partly done.
Drain.
Place squash in a deep casserole.
Beat eggs, add sugar, flour, onion flakes and Milnot.
Put margarine on hot squash in casserole.
Pour liquid mixture over squash and margarine.
Bake at 350\u00b0 for 30 minutes or until done.