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SQUASH SOUFFLE Recipe

Ingredients
  • 6 cups steamed butternut squash, mashed
  • 1 onion, grated (medium)
  • 4 egg whites
  • 1/2 cup Parmesan cheese
  • 1/2 cup canola oil
  • 2 teaspoons baking powder
  • 1 cup Bisquick
Directions
Drain squash as well as possible, this makes all the difference. After draining in a strainer, let sit for a bit, and drain again (at this point you could usually pour the excess liquid from the bowl). Mix all ingredients together and put In a well greased pan (PAM spray is fine) and bake at 350° for 1 hr.
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