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Butternut Sausage Puff

2 c Hot mashed butternut squash
3 Eggs; separated
1/4 c All-purpose flour
1/4 c Minced fresh parsley
2 tb Butter or margarine
2 ts Finely chopped onion
2 ts Lemon juice
1/2 ts Dried thyme
1/4 ts Salt
1/2 lb Bulk pork sausage; cooked and drained
Fresh thyme; optional


In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10 minutes. In a small mixing bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Garnish with thyme if desired. Yield: 4-6 servings.



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