Winter Squash Souffle Bake

• 4 large eggs
• 2 packages (12 ounces each) frozen cooked winter squash, thawed
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange zest
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper

1. Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside.
2. In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper.
3. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
4. Bake at 350u0b0 for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

eggs, winter, butter, brown sugar, salt, orange zest, ground nutmeg, pepper

Taken from www.tasteofhome.com/recipes/winter-squash-souffle-bake/ (may not work)