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Squash Souffle - 4, 5 or 6Qt. Roaster

2 lb acorn or butternut squash
2 eggs, separated
1 cup lowfat plain yogurt or sour cream
2 Tbsp all-purpose flour
1/4 tsp cream of tartar
1½ cups (6-oz.) shredded Cheddar cheese
4 slices bacon, cooked, drained, crumbled

Set rack in Nesco® Roaster Oven. Add 1-1/2 cups water. Cover; preheat at 350º F for 20 minutes.
Cut squash into quarters; remove seeds. Place squash on rack. Cover; steam 20 minutes or until tender. Remove squash and rack. Discard water from cookwell.

Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites with cream of tartar until stiff. Fold egg whites into yolk mixture.

Lightly wipe cookwell with cooking oil. Scoop squash from skin. Layer half the squash, egg mixture, cheese and bacon in cookwell; repeat.
Place cookwell into heatwell. Cover, bake 25-30 minutes or until set.

Serves 4 to 6

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