Butternut Squash Soufflé

• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 1/2 cups half-and-half
• 6 large eggs, separated
• 2 cups cooked, mashed butternut or acorn squash
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg

1. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.
2. Whisk egg yolks until thick and pale. Gradually stir about one-fourth hot mixture into yolks; stir into remaining hot mixture. Stir in squash, salt, and nutmeg.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-fourth of egg whites into squash mixture. Fold in remaining egg whites; pour into a lightly buttered 2-quart souffle dish.
4. Bake at 350u0b0 for 1 hour or until puffed and brown.

butter, allpurpose, eggs, acorn, salt, ground nutmeg

Taken from www.myrecipes.com/recipe/butternut-squash-souffl (may not work)