SQUASH SOUFFLÉ
3 c. cooked, mashed butternut squash
1/4 c. butter
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. finely shredded orange peel
1/8 tsp. nutmeg
Dash pepper
4 egg yolks
4 stiffly beaten egg whites
Combine all ingredients except eggs with mixer. Add yolks, beating well.
Carefully fold squash into whites. Pour into 1 1/2 quart soufflé dish that has
been buttered. Bake for 55-60 minutes (until set) at 350 degrees. Enjoy.
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