close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
38 Best Soup and Hearty Stews Recipes eCookbook

With our latest eCookbook, 38 Best Soup Recipes and Hearty Stews eCookbook weve gathered some of the most popular soups and stews.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Acorn Squash Souffle

Acorn Squash Souffle

Add tasty, low-fat squash to a light and delicious souffle with this acorn squash recipe. Acorn squash, so-called because it resembles an acorn, is sweet in flavor and is an excellent source of fiber.

Serves: 4

Ingredients
  • 3/4 pound acorn squash, 2 small ones
  • 4 tablespoons butter
  • 4 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • Grating of fresh nutmeg
  • 1 large egg, separated, plus one egg white
  • 1/8 teaspoon salt
  • Fresh ground black pepper
Instructions
  1. Preheat oven to 400 degrees F.
     
  2. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven.
     
  3. Using tongs turn squash halves over. Put 1 tablespoon butter in each half. Bake again for 30 minutes or until flesh is tender. Cool for 30 minutes.
     
  4. Carefully remove squash from baking pan and pour butter into a bowl. Without damaging skin, carefully scoop out flesh from each squash half and put into same bowl.
     
  5. In blender or food processor, puree the squash with the reserved butter, sugar, spices, and egg yolk. Pour into mixing bowl.
     
  6. Whip the egg whites with the salt until it forms stiff peaks. Fold into the puree. Work quickly but carefully, preserving the egg white volume.
     
  7. Pour souffle mixture into squash skin halves and bake 25 minutes or until the tops are brown and beginning to crack. Serve immediately.
Notes

If you liked this recipe, please check out our top Simple Acorn Squash Recipes

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS
close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo