Butternut Squash Souffle

2 lb Butternut or acorn squash
2 tbsp ;water
3 tbsp Butter
4 tbsp Flour
1 cup Milk
1/2 tsp Ground ginger
1 tsp Ground cinnamon
1/4 tsp Salt
1 cup Sugar
1/2 cup Orange juice
4 Eggs, separated 3 Egg whites
The recipe yield is: 8 Servings

Cut squash in thick chunks and remove seeds.

Bake covered with water at 350 degrees F. until tender.

Using a food processor, blender, or food mill, puree squash
until smooth.

Melt butter, add flour, and cook briefly.

Add milk, stirring, and cook until thickened.

Stir in ginger, cinnamon, salt, sugar, orange juice, and squash
puree.

Cool slightly, then add beaten egg yolks.

Beat 7 egg whites until stiff but not dry, and fold into squash
mixture.

Spoon into 2-quart souffle dish and place dish in pan filled
with water halfway up side of dish.

Bake 1-1/2 hours at 350 degrees F. Test for doneness as for a
cake.

The souffle will stay fluffy for about 30 minutes.