2 pounds butternut squash, cut into 1-inch cubes
1 tablespoon butter
½ cup chopped onion
2 cups shredded cheddar cheese, divided
2 eggs
¾ cup milk
Salt and pepper to taste
½ cup soft bread crumbs
Ground nutmeg to taste
Boil squash in just enough water to cover until tender, then drain. In skillet, melt butter over medium heat. Saute onion until tender. Put squash in 2-quart greased dish and top with onion and half of the cheese. Beat eggs together with milk, salt and pepper and pour over squash. Top with remaining cheese. Sprinkle with bread crumbs and nutmeg. Bake at 325 degrees for 30 minutes or until brown. Serve hot. Makes 8-10 servings.
— Barbara Williams, Oxford
Butternut Souffle
3 eggs, separated
2 ½ cups mashed, cooked butternut squash
½ teaspoon salt
½ cup milk
¼ cup margarine, melted
1 teaspoon grated lemon rind
½ cup raisins
3 tablespoons brown sugar
Lightly grease 2-quart souffle dish. Beat egg yolks until thick. Mix in next six ingredients. Beat egg whites until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Gently fold into squash mixture. Spoon into souffle dish and bake at 350 degrees for one hour. Serves 8.
— Jo Lipham, Oxford
Recipe Swap
Each month, we feature recipes from our readers, and give away a cookbook to one lucky winner. This month’s winner is Jo Lipham of Oxford. She wins a copy of “Kitchen Keepers,” the newest cookbook by Prudence Hilburn.
October contest: Send us your favorite recipes for Halloween treats. Email to Features Editor Lisa Davis at ldavis@annistonstar.com (please put “Recipe Swap” in the subject line). Or mail to Lisa Davis, “Recipe Swap,” Anniston Star, P.O. Box 189, Anniston, AL 36202. Please include your name and mailing address.
Recipes must be received by Oct. 12.
