Follow these steps for perfect results
butternut squash
halved, seeds removed, pulp scooped
mandarin oranges
drained
maple flavoring
ground cinnamon
eggs
separated, at room temperature
pecans
toasted, chopped
Cut butternut squash in half and remove seeds.
Place cut side down in a shallow baking dish.
Add hot water to a 1/2 inch depth in the baking dish.
Cover the baking dish.
Bake at 375 degrees Fahrenheit for 35 minutes.
Let the squash cool slightly.
Carefully scoop out the cooked squash pulp.
Mash the squash pulp.
Combine the mashed squash with mandarin oranges, maple flavoring or syrup, and cinnamon.
Stir the mixture well.
Beat egg whites until fluffy, but not dry.
Gently fold the beaten egg whites into the squash mixture.
Spoon the mixture into 6 ungreased souffle cups.
Bake until golden brown and set.
Expert advice for the best results
Roast the squash ahead of time for faster preparation.
Use different types of nuts for varied flavor.
Everything you need to know before you start
15 minutes
Can roast squash a day ahead.
Dust with powdered sugar and garnish with an orange slice.
Serve warm as a side dish.
Pair with roasted chicken or pork.
Off-dry Riesling complements the sweetness.
Discover the story behind this recipe
Autumn harvest dish
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