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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place squash halves, cut side down in a baking dish. | 2. Pour in 1/2" water and bake in 375f oven for 30 minutes. | 3. Turn the squash over and continue to bake for a further 15 minutes or until the squash are tender, set aside to cool until you can handle the squash. | 4. carefully scoop out the flesh leaving a 1/4" skin (do this the day ahead if you wish and refrigerate covered scooped). | 5. Increase oven to 400f degrees. | 6. Put the squash flesh, orange juice,milk& marmalade in a food processor fitted with a metal blade, process until very smooth, Transfer the squash to a medium bowl. | 7. In another bowl beat the egg whites until stiff but not dry. | 8. Quickly but throughly fold the egg whites into the squash. | 9. Place the four skins on a baking sheet& spoon the squash into the four skins (if you wish you can bake the souffle in 4 ramekins or a one quart souffle dish if you do not want to use the skins). | 10. Sprinkle the tops with wheat germ and bake for apprx 15 minutes or until the souffles have risen and are golden brown on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2		halved seeded	-	-	-	-
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
milk	2	tablespoons	skim	69.0	1.662	0.687	7.152
sugar orange marmalade	2 1/2	tablespoons	reduced	-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
wheat germ	2	teaspoons	toasted	17.25	2.4821	1.1093	0.4657

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.