Try this Acorn Squash Souffle recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Cut acorn squash in half and place on a cookie sheet flat side down in 1/4 inch of water. Bake until a knife passes through the squash easily (1-1 1/2 hours). Remove and let cool enough to handle. Scoop out and discard seeds. With a large spoon scoop out all cooled squash into a large mixing bowl. In a separate mixing bowl beat 2 eggs slightly. Add 3/4 cup undiluted evaporated milk, mixing thoroughly. Add nutmeg, sugar, cinnamon and vanilla and blend well. Add mixture to squash and mix till well blended. Pour into a greased souffle bowl or baking dish and bake for 1 hour 15 minutes or till toothpick inserted comes out clean. Serve hot or chilled. Enjoy!
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Serving Size: 1 Serving (1185g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2407 | ||
Calories from Fat: 712 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.1g | 106 % | |
Saturated Fat 33.4g | 167 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 2224.6mg | 684 % | |
Sodium 1101.6mg | 38 % | |
Potassium 1851.5mg | 49 % | |
Total Carbohydrate 347g | 102 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 343.8g | ||
Protein 89g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2407
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