Butternut Orange Bake

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.