Recipe of the Month - Acorn Squash Souffle

Acorn Squash Soufflé

1 large butternut squash
2 large acorn squash
1 cup of sugar ( more if desired)
1 teaspoon vanilla
1/2 teaspoon ground ginger
1 stick of butter softened
Pinch of Cinnamon
4 eggs, separated
1/2 cup of heavy cream
1 cup shredded, sweetened coconut

Peel and remove seed from the butternut and acorn squash. Cut into 1-inch chunks and place in pot of water. Boil until squash is tender. Beat the egg whites into strong peaks. In a separate mixing bowl, place squash and beat at medium speed. Mix in sugar, vanilla, ginger and cinnamon. Add heavy cream and egg yolks, mix until egg yolks are blended in. Fold in egg whites. Place in a 2 quart greased baking dish. Preheat oven to 300 degrees. Bake for 45 minutes or until firm when shaken. Remove and sprinkle top with shredded coconut. Return to oven and toast coconut. Yield 4 servings