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“I found this recipe in a old Southern Living cookbook that my dh's granny gave to me.”
6 1/2 cup

Ingredients Nutrition


  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.

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