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1. Preheat oven to 375 F.
2. Place squash cut sides down in ceramic baking dish. Add ½” hot water to baking dish.
3. Bake 30-35 minutes or until squash is tender.
4. Cool one half hour.
5. Scoop out squash flesh and place in medium sized bowl. Mash with potato masher.
6. Stir in Mandarin oranges, melted butter, maple flavoring, and pumpkin pie spice.
7. In small bowl, beat egg yolks until thick and lemon yellow in color.
8. Stir egg yolks into squash mixture.
9. In mixing bowl, beat egg whites until stiff but not dry.
10. Gently fold egg whites into squash mixture.
11. Spoon squash mixture into 6 un-greased (6-ounce) soufflé dishes.
12. Bake 20 minutes, or until puffy and light brown.
13. Sprinkle each soufflé with toasted almonds and serve hot.
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