From Paulette Vickery's Recipe Collection

ELECTRIC ROASTER: SQUASH SUFLE

cheese/eggs, vegetables

2 lb acorn squash
2 each eggs, separated
1 cup sour cream
2 tablespoon flour
1/4 teaspoon cream of tartar
1 1/2 cup cheddar cheese, shreaded
4 each strips bacon, crumbled

Set rack in electric roaster. Pour 1 1/2 cups water into roaster. Set temperature at 350 degrees. Cover, and heat water 20 minutes. Cut acorn or butternut squash into quarters, and remove seeds. Place squash on rack in roaster, cut sides down. Cover, and steam 20 minutes. Meanwhile, combine egg yolks, sour cream, and flour. Beat egg whites and cream of tartar until stiff peaks form. Fold egg whites into sour cream mixture. Remove squash from peel. To layer, place half of the squash in bottom of roaster. add half of the egg mixture, then half of the cheese, and top with half of the crumbled bacon. Repeat layers, ending with crumbled bacon. Cover roaster, and bake 25-30 minutes, or until set.

Yield: 6 servings




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