Squash Puff

• 1 medium butternut squash (about 1 1/2 pounds)
• 3 large eggs, separated
• 1 1/4 cups whipping cream
• 1/4 cup butter or margarine, melted
• 1/4 cup maple syrup
• 3 tablespoons cornstarch
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 3 tablespoons slivered almonds

1. Cut squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to depth of 1 inch.
2. Bake, covered, at 375u0b0 for 30 to 40 minutes. Let cool; scoop out pulp, and mash.
3. Beat pulp, egg yolks, whipping cream, and next 5 ingredients at medium speed with an electric mixer until blended. Set mixture aside.
4. Beat egg whites at high speed until stiff peaks form; gently fold into squash mixture. Spoon into a lightly greased 2-quart souffle dish. Sprinkle with almonds.
5. Bake at 350u0b0 for 55 minutes or until puffed and golden. Serve immediately.

butternut squash, eggs, whipping cream, butter, maple syrup, cornstarch, brown sugar, salt, almonds

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