Roasted Butternut Squash Souffle

4
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"From a magazine that I have been carrying around the world since 1981, calle CLAUDIA COCINA. If the butternut is not to sweet, I add a Tbs of sugar to the meringue."

Original recipe yields 4 servings
OK
  • FOR THE WHITE SAUCE
  • FOR THE SOUFFLE

Nutritional

  • Serving Size: 1 (370 g)
  • Calories 300.3
  • Total Fat - 16 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 238.2 mg
  • Sodium - 596.8 mg
  • Total Carbohydrate - 26.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 8.3 g
  • Protein - 15.5 g
  • Calcium - 295.9 mg
  • Iron - 2.4 mg
  • Vitamin C - 27.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.Place butternut squash onto a baking sheet.Bake in the preheated oven until very soft.

Step 2

In the meantime start making the white sauce; melt butter, stir in flour and heat until bubbly.Gradually add milk or cream, stirring constantly; cook 1-2 minutes.Season with salt and pepper.Let it cool down a bit.

Step 3

Scrape flesh from butternut squash and puree.Beat egg yolks until thick and lemon-colored.Stir into white sauce along with squash and cheese.

Step 4

Beat egg whites until stiff peaks form.Fold into squash mixture and pour into a greased souffle dish.Sprinkle with a little Parmesan cheese. Bake in the preheated oven until browned.

Tips & Variations


  • Souffle dish.

Tags : Lunch

Related

Luvcookn

Awesome! This is so light, fluffy and delicious! Had four acorn squash so used that and added some dried sage from my garden to the sauce. For my oven it took an hour to brown. Thanks for another keeper Pia! Made for Billboard Recipe Tag.

review by:
(9 Jan 2017)