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Ingredientes
- 2 x small (3/4 lb) acorn squash
- 4 tsp butter - (20ml)
- 4 tsp brown sugar - (20ml)
- 1/4 tsp grnd cinnamon - (1.25ml)
- 1/2 tsp grated fresh nutmeg - (2.5ml)
- 1 x large egg separated
- Â Â Salt
- Â Â Fresh grnd pepper
Direcciones
- Preheat oven to 400 F - (200 C)
- Cut the Acorn Squash in half and scoop out the seeds. Cut a thin slice out off each end of the squash so which they won't tip when presented on a plate.
- Pour about 1/2 inch level high water into a baking dish. Position the squash in water with skin side up. Cook in the oven for about 30minutes.
- Remove the squash from the oven and gently flip the squash over so which the fleshy side is facing up. Spoon a Tbsp. of butter on each squash center. Return the dish to the oven to continue baking for another 30 min.
- When they are ready, carefully transfer tip the butter from the squash into a mixing bowl.
- Add in sugar, salt, pepper, and beaten egg yolk to the butter and whisk together Gently spoon out the flesh of the squash into a separate bowl. Be very careful not to pierce the skin of the squash as this will be the vessel for the souffle. Leave a small amount of flesh still connected to wall.
- In segments blend the squash in a blender or possibly food processor. Doing this in segments will prevent the warm mix from exploding. Add in the butter mix.
- Whisk the egg white with a healthy pinch of salt into stiff peaks. Gently fold the egg into squash mix and divide mix subsequently into each hollowed out squash half. Place them on a baking sheet and take to oven to bake for approximately 25 minutes or possibly till tops are golden brown and start to crack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 51 | 42% |
| Total Fat 5.75g | 7% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 49mg | 2% |
| Potassium 471mg | 13% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.21g | 2% |
| Protein 2.63g | 4% |
