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Acorn Squash Royale |
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| Servings: 4 | ||
| Amount | Measure | Ingredient |
| 1 | cup | Acorn squash, cleaned |
| 1 | large | Egg yolk |
| 1 | large | Whole egg |
| 2 | ounces | Maple sugar |
| 1 | pinch | Ginger |
| 1 | pinch | Nutmeg |
| 3/4 | cup | Heavy cream |
| 1 | tbsp. | Butter |
| to taste | Salt and White Pepper | |
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Preparation: Roast acorn squash with seasonings and butter at 375 degrees F for 20 minutes. Puree squash and add heavy cream. Bring to a boil and remove from heat. Whip together adding eggs. Put mixture in anon stick loaf pan and poach at 350 degrees for 20 minutes. |
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