Heat a small saucepan on low heat. Add the oil and flour. Cook 1 minute, stirring constantly. Cool slightly.
Add the milk, syrup, salt, cinnamon, and nutmeg. Cook and stir until thick and smooth. Remove from the heat.
Add egg yolks, one at a time, beating after each addition. Stir in the squash.
Beat the egg whites until stiff. Fold the squash mixture into the egg whites.
Turn into an oiled 1.5 quart casserole dish. Bake 35-40 minutes at 375 degrees.
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 8|
|Calories from Fat: 94 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 77.1mg||3 %|
|Potassium 635.5mg||17 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 27g|
|Protein 8.8g||13 %|
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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: 240
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