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1. Turn the oven to 400 degrees and preheat.
2. Cut the squash in half lengthwise and scoop out and discard the seeds and strings.
3. Arrange the squash in a baking dish, cut side down, with 1/2-inch of water.
4. Bake for 35 minutes.
5. Turn the squash over and place 1 tablespoon of butter in each half.
6. Bake for another 30 minutes.
7. Remove from the oven and allow to cool for 30 minutes.
8. Remove the squash from the skin and add to a medium bowl with butter.
9. Puree the squash, reserved butter, sugar, spices and egg yolk.
10. Transfer to a mixing bowl.
11. In a bowl, combine the salt and egg whites and whip until it forms stiff peaks.
12. Fold the egg white mixture into the puree.
13. Pour the mixture back into the squash shells and bake for 25 minutes.
14. Bake until the tops are brown, which takes about 25 minutes.
15. Serve immediately.
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