Squash Souffles

Fall is the perfect time of year for squash. Butternut squash is one of my favorites and this recipe is one of my favorites for butternut squash. I actually got seven souffles out of this recipe.

serves 6 ( 4 points +)

• 1 ( 1.5 lb) butternut squash, cut in half and seeded
• 1 egg
• ¼ c. light stick butter
• 2 T. flour
• ¾ tsp. salt
• ¼ tsp. cinnamon
• ¼ c. + 2 T. sugar, divided
• 2 egg whites

Set out 2 eggs to come to room temperature ( for the egg whites)
Preheat oven to 400 degrees. Place squash, cut side down on a baking sheet. Cook until soft and tender. ( about 45 minutes to 1 hour). Reduce oven temperature to 350 degrees.
Remove squash from skin. Place in a large mixing bowl. Add egg, butter, flour, salt, cinnamon and ¼ c. sugar. Beat until smooth.
Spray 6 ramekin dishes with cooking spray. 
In a mixing bowl, beat two egg whites until soft peaks form. Gradually add 2 T. sugar and beat until stiff peaks form. Fold into squash mixture. Pour into ramekins and bake until center is set and tops are puffed. ( 20-30 minutes). Serve immediately.