The book was also riddled with controversy because Mrs. Seinfeld was accused of plagiarism and defamation of character from a woman who a few months prior to Seinfeld's release, wrote a very similar book called "Sneaky Chef." It seems that the concepts and recipes were practically identical, but it was Seinfeld's book that raked in the dollars. That is the reason I checked the book out from the library instead of buying it. The Seinfeld Empire does not need any of my cash!
The main concept of the book is cooking and pureeing veggies and freezing them in 1/2 cup portions, so that when you make a recipe like this, you just pull the veg out of the freezer and throw it into the recipe. I can't imagine cooking the squash just for this, but if it was already prepped, then it's is a snap. I may try another butternut recipe since I have several baggies in the freezer now. I could see how you need to build up your stock of purees in order to try more of these sneaky recipes. Try finding time to do that!
I am going to post the recipe exactly as written and I hope nobody accuses me of plagiarism. The book shows theirs all puffed up over the edges, whereas mine fell flat once I turned the camera on. They were still very tasty - fluffy yet substantial and sweet enough for toddler palates. They were so easy, I could even make them on a weekday morning.
Baked Egg Puffs (with butternut squash)
4 egg whites
1/2 cup butternut squash
2 T. grated cheese
2 T. flour
1/2 tsp. baking powder
1/4 tsp. salt
Preheat the oven to 400. Coat 4 (1/2 cup) ramekins with cooking spray and set on a baking sheet.
In a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. Divide the mixture among the ramekins and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, about 15 minutes. Serve immediately.