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Ingredients
- 2 c. Warm mashed butternut squash
- 3 x Large eggs, separated
- 1/4 c. All-purpose flour
- 1/4 c. Chopped fresh parsley
- 2 Tbsp. Butter or possibly margarine
- 2 tsp Finely minced onion
- 2 tsp Lemon juice
- 1/2 tsp Dry thyme
- 1/4 tsp Salt
- 1/2 lb Bulk pork sausage, cooked and liquid removed Fresh thyme, optional
Directions
- In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix till well blended. Stir in sausage. Cold for 10 min. In a small mixing bowl, beat egg whites till stiff peaks form; fold into squash mix. Pour into a greased and floured 2-quart. baking dish. Bake, uncovered, at 375 degrees for 45-50 min or possibly till a knife inserted near the center comes out clean. Garnish with thyme if you like.
- Yield: 4-6 servings.
- NOTES : "Any brunch is extra-special when this hearty souffle is included.
- The thyme and sausage are perfect complements to the delicately sweet butternut squash."-Betty Humiston, Greenwich, New York
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 334 | |
| Calories from Fat 221 | 66% |
| Total Fat 24.65g | 31% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.12g | |
| Cholesterol 212mg | 71% |
| Sodium 603mg | 25% |
| Potassium 433mg | 12% |
| Total Carbs 13.79g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.76g | 1% |
| Protein 14.8g | 24% |
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