Roasted Butternut Squash Souffle Recipe - Recipezazz.com
From a magazine that I have been carrying around the world since 1981, calle CLAUDIA COCINA.
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Ingredients
- *FOR THE WHITE SAUCE*
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (or 1 cup light cream)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- *FOR THE SOUFFLE*
- 1 halved (2 pound) butternut squash (seeded)
- 4 large eggs (separated)
- 1/2 cup grated Parmesan cheese
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