Ingredients
2
packages (12 oz each) refrigerated chopped butternut squash (5 cups)
1/2
cup freshly grated Parmesan cheese
1/4
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, melted
1
cup milk
1
tablespoon chopped fresh or 1 teaspoon dried sage leaves
1/2
teaspoon salt
4
eggs, separated
1/4
cup finely chopped walnuts, toasted
Preparation
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place squash in single layer in pan. Bake 40 minutes, stirring after 20 minutes, or until tender. Cool 5 minutes. Reduce oven temperature to 350°F.
Spray 8 (4-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In food processor, place squash, cheese, flour, butter, milk, sage, salt and egg yolks. Cover; process, using quick on-and-off motions, until well blended. Spoon squash mixture into large bowl.
In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into squash mixture. Divide evenly among custard cups.
Bake 35 to 40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts. Serve warm.
