Winter Squash Soufflé

• 4 cups cooked and mashed winter squash or pumpkin
• 5 fresh eggs, separated
• 4 tbsp. butter
• 3 tbsp. brown sugar
• ½ tsp. tsp. salt
• 1 Tbsp. grated orange or lemon zest
• ¼ tsp. ground nutmeg
• Freshly ground black pepper

1. Preheat the oven to 350°F F. Butter and flour a 6 cup soufflé dish.
2. In a large mixing bowl, combine the squash with the egg yolks, butter, salt, orange zest, nutmeg, and pepper to taste. Beat well to combine.
3. In another bowl, beat the egg whites until stiff. Fold into the squash mixture. Transfer to the prepared soufflé dish.
4. Bake for about 40 minutes, until the top is golden brown. A skewer inserted in the center should reveal that the soufflé is dry, not wet.
5. Serve immediately

Serves 6.