What’s For Dinner?
Acorn Squash Souffle - from the Dillard House
(First star is lowest, fourth star is highest)
From the menu of . . . The Dillard House
1158 Franklin St., Dillard
Q: Every time we visit the Dillard House in North Georgia, my wife and I must order refills on the acorn squash casserole with toasted coconut. Could you please get us the recipe?
- Greg Bishop, Villa Rica
A: The baked squash dish at the Dillard House is more than a casserole, operator John Dillard said. "It's almost a true souffle when made right, " he said. "I think it's just a little lighter, and it's probably a little more sophisticated than the typical Southern dish." This version uses a blend of acorn and butternut squash pureed with sugar, spices and egg yolks and then combined with whipped egg whites.
Hands on time: 20 minutes Total time: 1 hour and 20 minutes Serves: 6
1 1/2 cups mashed acorn squash
1/2 cup mashed butternut squash
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
4 eggs, separated
1/2 cup heavy cream
1/4 cup ( 1/2 stick) butter, melted
1/2 cup flaked sweetened coconut
This delicately sweet side dish goes well with pork or poultry. It can easily be doubled for a crowd.