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BUTTERNUT SQUASH ORANGE BAKE 
1 (2 lb.) butternut squash
1 (11 oz.) can mandarin oranges, drained
1/2 tsp. maple flavoring or 1 tbsp. syrup
1/2 tsp. ground cinnamon
2 eggs, separated, at room temperature
2 tbsp. toasted pecans, chopped

Cut squash in half and remove seeds. Place cut side down in shallow baking dish, add hot water to 1/2 inch depth. Cover and bake at 375 degrees for 35 minutes; let cool. Carefully scoop out pulp. Mash with potato mixture. Combine with butter, syrup and cinnamon. Stir well. Beat egg whites until fluffy, but not dry. Gently fold into squash mix. Spoon into 6 ungreased souffle cups. Bake at 375 degrees for 20 minutes. Garnish with pecans. Serve immediately.
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