Third Annual
Soyfoods Symposium
Recipes

 

Winter Squash Soufflé

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

Serves 6

2 lb. cooked, mashed, drained squash (any variety)
1/3 cup melted butter
1/4 cup sugar
1/3 cup soy milk
2 eggs, beaten
1/4 tsp. dried dill
1/4 tsp. nutmeg

Pick any squash, peel, quarter and boil until tender. Drain and mash with fork. In a 2-quart baking dish, add melted butter. Coat sides and let the rest of the butter settle to the bottom. Add sugar, soy milk, 2 eggs, spices and squash. Mix well.

Bake in preheated 350° F oven for 30 to 45 minutes until center is set.

For a holiday treat, add miniature marshmallows to top and brown.

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