Squash Soufflé

Name: Squash Soufflé
Yield: 6
Ingredients: 3 cups of water; 1 1/2 cup of milk; 1 cup of raw butternut squash; 3/4 cup of grated Provolone or Parmesan cheese; 4 tablespoons of butter or margarine; 1 clove of garlic, minced; salt and black pepper to taste; 2 egg yolks; 2 egg whites beaten in snow

1
3 cups of water
2
1 1/2 cup of milk
3
1 cup of raw butternut squash
4
3/4 cup of grated Provolone or Parmesan cheese
5
4 tablespoons of butter or margarine
6
1 clove of garlic, minced
7
salt and black pepper to taste
8
2 egg yolks
9
2 egg whites beaten in snow

Ingredients

1
3 cups of water
2
1 1/2 cup of milk
3
1 cup of raw butternut squash
4
3/4 cup of grated Provolone or Parmesan cheese
5
4 tablespoons of butter or margarine
6
1 clove of garlic, minced
7
salt and black pepper to taste
8
2 egg yolks
9
2 egg whites beaten in snow

Directions

1
Bring the water and milk to a boil in a saucepan
2
Slowly add the squash
3
Cook, stirring frequently, until it's thick and smooth
4
Add the cheese, butter or margarine, and garlic
5
Season with salt and black pepper to taste
6
Let it cool
7
Add the egg yolks
8
Finally, carefully fold in the beaten egg whites
9
Pour into a buttered baking dish
10
Bake in a preheated oven (400°F) for 30 minutes or until puffed and golden brown
11
Serves 6 to 8 people
12
Perfect with roasted meats or side dishes.