Butternut Squash Orange Bake
By: Anonymous
Published: Tuesday, February 23, 2010 - 3:12am

Ingredients




1 (2 lb.) butternut squash
1 (11 oz.) can mandarin oranges, drained
1/2 teaspoon maple flavoring or 1 tbsp. syrup
1/2 teaspoon ground cinnamon
2 eggs, separated, at room temperature
2 tablespoons toasted pecans, chopped

Preparation

1 Cut squash in half and remove seeds. Place cut side down in shallow baking dish, add hot water to 1/2 inch depth. Cover and bake at 375 degrees for 35 minutes; let cool. Carefully scoop out pulp. Mash with potato mixture. Combine with butter, syrup and cinnamon. Stir well. Beat egg whites until fluffy, but not dry. Gently fold into squash mix. Spoon into 6 ungreased souffle cups. 
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Yield:




1.0 servings





Added:

    Tuesday, February 23, 2010 - 3:12am  


Creator: 

Anonymous 










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