Butternut-Acorn-Kabocha Souffle

Last night I attended a dinner at The Table at Wilton and what an amazing occassion it was! This may not be the exact recipe that Helen Elizabeth Ward of The Table uses but if it comes close you will truly taste heaven. This souffle can be a favorite side for Thanksgiving or dessert anytime during the winter months. Enjoy!

What you need:

• 1 butternut squash

• 2 acorn squash

• 1 kabocha squash

• 1 cup of sugar ( more if desired)

• 1 teaspoon vanilla

• 1/2 teaspoon ground ginger

• 1 stick of butter softened

• Pinch of Cinnamon

• 4 eggs, separated

• 1/2 cup of heavy cream

• 1 cup shredded, sweetened coconut

Directions:

• Peel and remove seed from the butternut, acorn and kabocha squash. Cut into 1-inch chunks and place in pot of water. Boil until squash is tender.

• Beat the egg whites into strong peaks.

• In a separate mixing bowl, place squash and beat at medium speed. Mix in sugar, vanilla, ginger and cinnamon. Add heavy cream and egg yolks, mix until egg yolks are blended in. Fold in egg whites. Place in a 2 quart greased baking dish.

• Bake in a preheated oven at 300 degrees for 45 minutes or until firm when shaken. Remove and sprinkle top with shredded coconut. Return to oven and toast coconut. Yield 4-6 servings

#ButternutSquash #AcornSquash #KabochaSquash #Eggs