Butternut sausage puff
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Hot mashed butternut squash |
| 3 | Eggs; separated | |
| ¼ | cup | All-purpose flour |
| ¼ | cup | Minced fresh parsley |
| 2 | tablespoons | Butter or margarine |
| 2 | teaspoons | Finely chopped onion |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Salt |
| ½ | pounds | Bulk pork sausage; cooked and drained |
| Fresh thyme; optional | ||
Directions
In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10 minutes. In a small mixing bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Garnish with thyme if desired.
Yield: 4-6 servings.
NOTES : "Any brunch is extra-special when this hearty souffle is included.
The thyme and sausage are perfect complements to the delicately sweet butternut squash."-Betty Humiston, Greenwich, New York Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998