Roasted Butternut Squash Souffle
Recipe: #23769
May 16, 2016
Categories: Eggs, Squash, French, Christmas, Thanksgiving, Oven Bake, Gluten-Free, High Fiber, Vegetarian, Milk, Kosher Dairy, more
"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."
Ingredients
- FOR THE WHITE SAUCE
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- FOR THE SOUFFLE
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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 by Step Method
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
- Souffle dish.