Butternut Squash Soufflé I

== Description ==
Source: State of South Carolina Department of Agriculture 
* Prep 0:20 | Cook 1:00 | Stand 0:30 | Total 1:50 
* 6 Servings 
== Ingredients ==
* 2 pounds butternut squash
* 11 ounces canned mandarin oranges, drained
* 1 tablespoon margarine, melted
* 1 teaspoon maple flavoring
* ½ teaspoon pumpkin pie spice
* 2 eggs, separated
* 2 tablespoons almonds, toasted, finely chopped
== Directions ==
# Cut squash in half lengthwise; remove seeds.
# Place cut sides down in casserole dish; add ½ inch of hot water.
# Cover and bake at 375°F for 30 to 35 minutes or until tender.
# Let cool for 30 minutes.
# When cooled, carefully scoop out pulp and mash with potato masher (this should yield about 2 cups) 
# Stir squash together with oranges, margarine, flavoring and spice.
# Beat egg yolks until thick and lemon colored.
# Stir beaten yolks into squash mixture.
# Beat egg whites (at room temperature) until stiff but not dry.
# Gently fold in squash mixture.
# Spoon into 6 ungreased 6-ounce soufflé dishes.
# Bake at 375°F for 20 minutes or until puffed and lightly browned.
# Sprinkle each with toasted almonds and serve immediately. 
Category:Soufflé Recipes
Category:Butternut squash Recipes
Category:Mandarin orange Recipes
Category:Egg Recipes
Category:Almond Recipes