Roasted Butternut Squash Souffle
Created by MsPia on May 16, 2016
- Servings: 4
- Prep Time: 30m
- Cook Time: 45m
- Recipe #23769
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.
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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.
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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.
Nutritional Facts
- 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