Butternut Orange Bake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 -2 lb butternut squash
• 1 (11 ounce) can mandarin oranges, drained
• 2 teaspoons reduced-calorie margarine, melted
• 1/2 teaspoon maple flavoring
• 1/4 teaspoon cinnamon
• 2 eggs, separated
• 2 tablespoons chopped pecans

Recipe

• 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.