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