Puffed Butternut Squash

Recipe Ingredients

1		Butternut squash - (abt 2 lbs) - peeled, seeds and
		Strings discarded, and flesh cut 1" pieces
2 tablespoons	30ml	Unsalted butter
1/4 cup	40g / 1.4oz	Brown sugar - (firmly packed)
2 cups	396g / 13oz	Eggs (large)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a microwave glass dish sprinkle the squash with 2 tablespoons water and microwave it, covered with microwave-safe plastic wrap, at high power (100 percent) for 7 to 10 minutes, or until it is very tender.

Transfer the squash to a bowl, with an electric mixer beat it with the butter and half the brown sugar until the mixture is smooth, and beat in the egg and salt and pepper, to taste.

Divide the mixture among 4 (1 1/4-cup) ramekins, sprinkle it with the remaining brown sugar, and microwave it, uncovered, at high power (100 percent) for 6 to 8 minutes, or until it is puffed and just set.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9764) - from the TV FOOD NETWORK

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