Ingredients
- FOR THE WHITE SAUCE
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (or 1 cup light cream)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- FOR THE SOUFFLE
- 1 halved (2 pound) butternut squash (seeded)
- 4 large eggs (separated)
- 1/2 cup grated Parmesan cheese
How to Make
-
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.
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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.
We hope you enjoy this recipe!
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