Title: Butternut Sausage Puff
Categories: Eggs, Main dishes, Taste of ho, Vegetables
Yield: 4 Servings

2 c Hot mashed butternut squash
3 Eggs; separated
1/4 c All-purpose flour
1/4 c Minced fresh parsley
2 tb Butter or margarine
2 ts Finely chopped onion
2 ts Lemon juice
1/2 ts Dried thyme
1/4 ts Salt
1/2 lb Bulk pork sausage; cooked
-and drained
Fresh thyme; optional

In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon
juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10
minutes. In a small mixing bowl, beat egg whites until stiff peaks form;
fold into squash mixture. Pour into a greased and floured 2-qt. baking
dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife
inserted near the center comes out clean. Garnish with thyme if desired.
Yield: 4-6 servings.

NOTES : "Any brunch is extra-special when this hearty souffle is included.
The thyme and sausage are perfect complements to the delicately sweet
butternut squash."-Betty Humiston, Greenwich, New York
Recipe by: Taste of Home, August/September, 1997

Posted to MC-Recipe Digest V1 #1020 by NGavlak on Jan 17,
1998