1 1/2 cups of mashed, cooked winter squash, turk's turban, Hubbard, acorn or spaghetti 6 eggs, separated 1 cup of grated natural Swiss cheese 1/2 teaspoon of salt 1/8 teaspoon of freshly ground black pepper 1/8 teaspoon of ground nutmeg 1/8 teaspoon of cream of tartar 2 tablespoons of grated Parmesan cheese
Preheat oven to 350ºF. and grease a 2 quart casserole. Beat squash until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in cheese, salt, pepper and nutmeg. In a medium bowl, with clean beaters, beat egg whites with cream of tartar until stiff peaks form. Fold whites into squash mixture, turn into soufflé dish and sprinkle surface with Parmesan cheese. Bake 1 hour until puffy. Makes 4 to 6 servings
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