3 c. cooked, mashed butternut squash
1/4 c. butter
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. finely shredded orange peel
1/8 tsp. nutmeg
Dash pepper
4 egg yolks
4 stiffly beaten egg whites

Combine all ingredients except eggs with mixer. Add yolks, beating well. Carefully fold squash into whites. Pour into 1 1/2 quart souffle dish that has been buttered. Bake for 55-60 minutes (until set) at 350 degrees.