Butternut Orange Bake

• 1 -2 lb butternut squash
• 1 (11 ounce) can mandarin oranges, drained
• 2 teaspoons reduced-calorie margarine, melted
• 12 teaspoon maple flavoring
• 14 teaspoon cinnamon
• 2 eggs, separated
• 2 tablespoons chopped pecans

1. Cut squash in half lengthwise, and remove seeds.
2. cut side down in a shallow dish; add hot water to depth of 1/2 inch in dish.
3. Cover and bake 375F for 35 minutes, till tender.
4. Let cool; carefully scoop out pulp.
5. Mash pulp with potato masher.
6. combine 2 cups squash and next 4 ingredients, stir well.
7. Beat in yolks till thick and lemon colored; stir into the squash mixture.
8. Beat egg whites (at room temp) till stiff but not dry.
9. Gently fold into squash mixture, Spoon mixture into 6 ungreased individual 6 oz souffle dishes.
10. Bake 375 for 20 minutes, till puffed and light brown.
11. Garnish with pecans and serve.

butternut squash, mandarin oranges, margarine, maple, cinnamon, eggs, pecans

Taken from www.food.com/recipe/butternut-orange-bake-133476 (may not work)