Puffed Butternut Squash
Goes even quicker if you make it using frozen, cubed squash.
[Edited on 11/19/11: The Food Network recipe changed to something involving coconut milk and raisins! Nooooo! I found the original recipe elsewhere and included it here so it won't go missing again. -- Asha]
PUFFED BUTTERNUT SQUASH
1 butternut squash (about 2 lbs), peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
1/4 cup brown sugar, firmly packed (or, to taste. I use less.)
2 large eggs
Salt and pepper to taste
In a glass dish, sprinkle the squash with 2 tablespoons water and microwave it, covered, at high power (100 percent) for 7 to 10 minutes, or until very tender.
Transfer the squash to a bowl, if necessary, and, with an electric mixer, beat squash with the butter and half the brown sugar until the mixture is smooth. Let cool slightly, then beat in the eggs. Season with salt and pepper.
Divide the mixture among 4 (1 1/4-cup) ramekins and sprinkle with the remaining brown sugar. Microwave, uncovered, at high power (100 percent) for 6 to 8 minutes, or until squash is puffed and just set.
(I'm sure you could also bake the squash in the oven in a buttered gratin dish. Similar souffle-type recipes are baked at 325 for 60-ish minutes, but I've never done this myself. If you try cooking this in the oven, or in a single dish, or a doubled amount, please report your findings.)
Related: 20 minute dinner: Instant Enchiladas