Squash Puff

1. 1

   Preheat oven to 375 F. Grease a 6-cup casserole dish.

2. 2

   Prepare buttered breadcrumbs. Melt 1 tablespoon of butter in a frying pan over medium-high heat. Add unseasoned bread crumbs and stir until butter is absorbed. Remove from heat and set aside.

3. 3

   Melt the remaining 2 tablespoons of butter into a clean frying pan, and saute the minced onion until translucent.

4. 4

   Stiffly whip the egg whites. Set aside.

5. 5

   In a large bowl, combine the pureed butternut squash with the sauteed onions. Add the egg yolks, milk, flour, baking powder, salt and pepper, stirring to combine.

6. 6

   Quickly fold the stiffly beaten egg whites into the butternut squash batter.

7. 7

   Pour batter into the greased casserole pan, smoothing top. Sprinkle with the buttered bread crumbs.

8. 8

   Bake for 25 minutes. When cooked, the edges will be golden brown and pulling away from the dish. The center will have puffed up.

9. 9

   This recipe can be prepared the day before and reheated, covered, in a 200 F oven until warm. It won't maintain the puffed appearance but will be just as tasty.

* Per serving · 4 servings · Values may vary.