Yam Souffle Stuffed Acorn Squash and a Cranberry – Orange Relish

4 acorn squashes, cut in half, seeded
1 stick, (4 oz.) butter
1/2 cup brown sugar
zest and juice of 1 orange
1 cup heavy cream
4 egg yolks
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
4 egg whites, beaten until stiff

Place acorn squash cut side down on baking sheet. Fill pan with 1″ water and 1 tsp. salt. Bake in 375 degree oven for 30 minutes. Remove from oven, turn cut side up.

In mixer bowl, place cooked yams, butter, sugar, orange zest and juice, cream, egg yolks, cinnamon, nutmeg and salt. Beat on medium speed until fluffy, about 3 minutes. Fold in egg whites. Fill center of each squash with yam mixture. Place extra yam mixture in a baking dish. Bake squash and extra yams for 20 minutes at 375 degrees, uncovered. Serve at once with orange zest on top or sprinkle with pomegranate seeds. Serves 8.
Spiced Cranberry Orange Relish
1 lb. bag fresh cranberries
1 cup water
1 cup sugar
1 apple (Pippin, Granny Smith or Golden Delicious), cored and cut into 1/2" dice
1 pear (Comice, D’Anjou or Bose), cored and cut into 1/2" dice
zest and juice of 1 orange
1/4 tsp. of each: ground cinnamon, ground cloves, ground nutmeg
2 T. orange liqueur (optional)

In a medium saucepan, bring the cranberries, water and sugar to a boil. Lower heat to a simmer, add apple, pear, orange zest, orange juice and spices. Simmer for 10 minutes until cranberries pop. Cool relish to room temperature. Refrigerate relish until ready to serve. Stir in the orange liqueur just before serving. Serves 6-8.
*Can be made several days in advance.

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