Seasonal Ontario Food

This is a very easy dish to make, although somewhat time consuming if you bake the squash for it as part of making the dish. Better to use left-over squash or sweet potatoes.  You can serve it as a side dish, but it`s solid enough to be a vegetarian main dish if you like.

If you use squash, don`t forget to rinse off the seeds, toss them with a little oil, spread them on a baking tray, sprinkle them with salt or other seasonings and roast them for about half an hour. They are a delicious snack.

8 servings
2 1/2 hours -30 minutes prep time



3 cups cooked squash or sweet potato purée
1 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
black pepper & grated nutmeg to taste
3 tablespoons unsalted butter
3 tablespoons milk
5 large egg yolks
5 large egg whites

Preheat the oven to 350°F. Cut the squash in half, remove the seeds, rub the cut edges with oil and roast for about 1 hour to 1 1/4 hours, until soft. (Or roast the sweet potatoes.) Peel and purée. Measure 3 cups into a mixing bowl.

Mix the seasonings into the purée, with the butter, milk and egg yolks. Butter or oil an 8"x 11" baking pan. Set the oven to 325°F.



Beat the egg whites until very stiff. Fold them into the squash or sweet potato mixture and pour it into the prepared pan. Bake for 50 minutes to 1 hour, until firm and set in the middle. Serve at once.





Last year at this time I made Brussels Sprouts Salad.