Squash Puff

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Squash Puff
  • Prep Time: 15
  • Total Time: 45
  • Servings: 8
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About this Recipe

The perfect side dish for the fall season-- featuring seasonal fresh squash! This makes a great accompaniment to any Thanksgiving dinner!

Ingredients

1/4 cup (60 mL) Butter, divided
1/2 cup (125 mL) Finely chopped onion
3 cups (750 mL) Squash, cooked, mashed and cooled (butternut, pepper, hubbard)
2 Eggs, separated
1/4 cup (125 mL) Milk
3 tbsp (45 mL) Flour
3 tsp (15 mL) Baking powder
1/3 cup (80 mL) Dempsters® Bread crumbs

Directions

PREHEAT oven to 375°F (190°C). Butter a 1½-quart (1.5 L) baking dish.

HEAT 2 tbsp (30 mL) butter in a small skillet over medium heat. Add onion and sauté 3-4 minutes or until tender and fragrant. Stir in garlic and cook for 1-2 minutes more.

PLACE squash in a large mixing bowl, stir in onion, egg yolks, milk, flour and baking powder. Set aside.

BEAT egg whites using a stand mixer or hand beaters until soft peaks form, about 2-3 minutes. Fold into the squash mixture being careful not to over-mix. Transfer to the prepared baking dish.

MELT the remaining butter in microwave and stir in breadcrumbs. Sprinkle over the squash and bake in the preheated oven for 25-30 minutes or until nicely puffed and golden on top.

Notes

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