Squash Puff

1. 1

   Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.

2. 2

   Bake, covered, at 375u00b0 for 30 to 40 minutes. Let cool; scoop out pulp, and mash.

3. 3

   Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.

4. 4

   Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.

5. 5

   Bake at 350u00b0 for 55 minutes or until puffed and golden. Serve immediately.

No additional tips available.