Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Almond | 1 almond (1.2g) | 7 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds butternut squash
- 11 ounces canned mandarin oranges, drained
- 1 tablespoon margarine, melted
- 1 teaspoon maple flavoring
- ½ teaspoon pumpkin pie spice
- 2 eggs, separated
- 2 tablespoons almonds, toasted, finely chopped
Directions
Cut squash in half lengthwise; remove seeds.
Place cut sides down in casserole dish; add ½ inch of hot water.
Cover and bake at 375°F for 30 to 35 minutes or until tender.
Let cool for 30 minutes.
When cooled, carefully scoop out pulp and mash with potato masher (this should yield about 2 cups)
Stir squash together with oranges, margarine, flavoring and spice.
Beat egg yolks until thick and lemon colored.
Stir beaten yolks into squash mixture.
Beat egg whites (at room temperature) until stiff but not dry.
Gently fold in squash mixture.
Spoon into 6 ungreased 6-ounce soufflé dishes.
Bake at 375°F for 20 minutes or until puffed and lightly browned.
Sprinkle each with toasted almonds and serve immediately.
Category:Soufflé Recipes
Category:Butternut squash Recipes
Category:Mandarin orange Recipes
Category:Egg Recipes
Category:Almond Recipes