Maple Butternut Squash Souffle

1. 1

   Cut squash in half lengthwise; remove seeds. Place cut sides down on a microwavable plate and cook on high for 10 to 12 minutes, or until soft. When cool enough to handle, carefully scoop out pulp and place in a large mixing bowl with the butter, maple syrup and nutmeg; mash with a potato masher until well-blended.

2. 2

   With a hand mixer, beat the egg yolks until thick and lemon colored; stir beaten yolks into squash mixture. Beat egg whites until stiff but not dry and gently fold into the squash mixture. Spoon into the souffle dish and bake 20 minutes or until puffed and lightly browned.

3. 3

   Serve immediately.

No additional tips available.