WINTER SQUASH SOUFFLE BAKE
This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
ROASTED BUTTERNUT SQUASH SOUFFLE
A great side dish to impress. Good for potlucks and holiday meals.
Provided by KeeperoftheSweets
Categories Side Dish Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
- Place butternut squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
- Sift flour, baking powder, and salt together in a bowl.
- Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
- Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
- Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g
BUTTERNUT SQUASH SOUFFLE OR KUGEL
This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!
Provided by MSMD310
Categories Vegetable
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
- Scrape flesh from skin- should be 3-4 cups.
- beat together flour, sugar, oil, eggs, and milk.
- add squash and mix well.
- bake in 9x13 glass or ceramic baking dish for 60 minutes.
- can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).
BUTTERNUT SQUASH SOUFFLE
Steps:
- Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
- Preheat oven to 350 degrees F.
- Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
- Toss the corn flakes, brown sugar, and butter together until all is coated.
WINTER SQUASH SOUFFLé
Categories Milk/Cream Mixer Egg Side Bake Thanksgiving Vegetarian Squash Fall Winter Swiss Cheese Nutmeg Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 11
Steps:
- Generously butter a 2-quart shallow ceramic or glass baking dish.
- Put oven rack in middle position and preheat oven to 425°F.
- Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
- Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.
YELLOW SUMMER SQUASH SOUFFLE
I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.
Provided by ejnei
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first four ingredients and simmer with water to cover for 20 minutes.
- Drain and mash.
- Add flour, eggs, milk, cheese and 3T butter.
- Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
- Melt remaining 3T butter and mix with cracker crumbs.
- Top the casserole with the cracker crumb mixture and bake 10 more minutes.
CHOCOLATE SOUFFLé WITH CANDIED SQUASH
In this intensely rich recipe, you'll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It's the perfect chocolatey finish to a feast.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.
- Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.
- In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
- In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
- Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
- Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 118 milligrams, Sugar 38 grams, TransFat 0 grams
SQUASH CASSEROLE/SOUFFLE WITH COTTAGE CHEESE
Categories Vegetable Bake Vegetarian Quick & Easy Wheat/Gluten-Free Dinner Healthy Cottage Cheese
Yield 4/6 mains/sides
Number Of Ingredients 9
Steps:
- -Preheat oven to 375 -Saute squash with garlic (and onion if used) until tender but not overcooked, add S&P to taste. -Beat the egg(s), fold in cottage cheese, most of other cheese (if used), herbs -In a square casserole dish, layer squash, cheese mixture, and then more squash. Top with remaining parm and bake covered for 20-30 mins. or unilt bubbly. Uncover and broil for 5-10 mins to brown if desired.
SQUASH SOUFFLE
I got this recipe from a dear friend's mom and it has become one of my favorite squash recipes. Hope you enjoy!
Provided by Sharon Murray
Categories Side Casseroles
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350. Slice the squash and dice the onion. Combine with salt and sugar with enough water to just cover. Bring to a boil, then lower heat and simmer for 20 minutes.
- 2. Drain well, and return to pot.
- 3. Mash with a potato masher. (Drain again if needed)
- 4. Add eggs, butter, flour milk and cheese. Mix until cheese is melted and everything is well blended.
- 5. Pour into casserole dish and bake for 30 - 45 minutes.
- 6. After baking, take out of oven and top with buttered bread crumbs (I'm sure crackers would work as well), and bake 10 minutes more, or until bread crumbs are golden.
PRALINE-TOPPED BUTTERNUT SQUASH SOUFFLE
This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!
Provided by Eileen Fuore
Categories Side Dish Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
- Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 23.1 g, Cholesterol 73.2 mg, Fat 16.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 7.2 g, Sodium 385.3 mg, Sugar 13.7 g
ACORN SQUASH WITH POLENTA SOUFFLé AND PULLED PORK
Provided by Molly O'Neill
Categories dinner, project, main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.
- Soak the wood chips in water 20 minutes before cooking. When ready to cook, partly fill a metal bowl with water. In the bottom of a charcoal grill, surround the bowl with charcoals. Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire. Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees. Allow it to cool for an hour before removing the fat and pulling the pork into pieces.
- Meanwhile, make the acorn squash. Preheat oven to 350 degrees. Slice off the tops of the squash and enough off the bottoms to make them sit flat. Scoop out the seeds and rub about 2 teaspoons of butter inside each. Roast for 40 minutes and keep warm.
- To make the polenta souffle, melt the butter in a medium pan. Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes. Mix in the milk and 1 cup water and cook, stirring, 5 minutes.
- Remove from heat. Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture. Add the salt and pepper.
- Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.
- Place about cup of the pulled pork in each squash, and over that, spoon in 1/4 to 1/2 cup of the souffle mixture. Bake until the souffle has become puffy and brown, 30 to 40 minutes. Serve immediately alongside additional pulled pork.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 1 gram
SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )
Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
- Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
- Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
- In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
- With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
- Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
- Best Recipes from Time Life Books.
YUMMY SQUASH SOUFFLE
Yummy family favorite for any age.
Provided by Publik119
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place unopened frozen squash package on a microwave-safe plate with directions side up. Cook on high, 4 to 6 minutes. Rest in microwave, 1 to 2 minutes. Carefully remove plate from microwave. Mix squash and melted butter together in a bowl.
- Stir milk, eggs, sugar, flour, and vanilla extract together in a pan until combined; add squash mixture. Sprinkle cinnamon across the top.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 27 g, Cholesterol 103.9 mg, Fat 14.4 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 8.5 g, Sodium 127.8 mg, Sugar 14.8 g
WINTER SQUASH SOUFFLE
My large family gets together quite often. To make it easy on the host, everyone brings a dish to pass, and we often swap recipes. I've shared this one many times. -Colleen Birchill, Spokane, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the squash, cheese, butter, cream, salt, pepper and thyme. Beat egg yolks; add to squash mixture. , In a small bowl, beat egg whites until stiff peaks form. Fold into squash mixture. Transfer to a greased 2-qt. baking dish., Bake, uncovered, at 375° for 45-50 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 286mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERNUT SQUASH SOUFFLE
A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a "carroty" taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-)
Provided by JojoBean 2
Categories Vegetable
Time 21m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
- Preheat oven to 350 degrees F.
- Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
SQUASH SOUFFLE
This is a very simple recipe and has replaced sweet potatoes at every holiday meal. I've been making it for ten years and its always a hit and disappears! MAKE 2!
Provided by Lisa Mendelowitz
Categories Other Side Dishes
Time 1h
Number Of Ingredients 7
Steps:
- 1. Grease (or Pam) a casserole dish or pie pan. Preheat oven to 350.
- 2. Mix together all ingredients and beat well with a whisk for 1-2 minutes
- 3. Pour into greased (or pammed) casserole. Bake for 50 minutes to one hour until golden and fluffy. (Times vary depending on your oven).
SOUFFLé OF HUITLACOCHE - CORN TRUFFLE AND SQUASH BLOSSOM
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. Found online from the University of Illinois and thought it was too interesting not to share. Preparation time is approximate.
Provided by Molly53
Categories Cheese
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
- Heat the oil and saute the onion and garlic until transparent.
- Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
- Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
- Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
- For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
- Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
- Add the cold milk.
- Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
- Remove from heat and cool slightly.
- Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
- Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
- Pour the mixture into the prepared soufflé or baking dish.
- Bake in a preheated oven at 375° for 30 minutes.
- Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
- Serve immediately.
Nutrition Facts : Calories 510.6, Fat 39.5, SaturatedFat 17.7, Cholesterol 264.2, Sodium 554.5, Carbohydrate 20.8, Fiber 2.4, Sugar 2.8, Protein 20.1
WINTER SQUASH SOUFFLE BAKE
Steps:
- Separate eggs. Let eggs and and squash stand at room temperature for 30 minutes. Grease a 1-1/2-quart souffle dish and lightly sprinkle with flour; set aside. In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange peel, nutmeg and pepper. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg white until combined. Transfer to prepared dish. Bake at 350 degrees F for 55 to 60 minutes or until the top is puffed and center appears set. Serve immediately.
BUTTERNUT SQUASH SOUFFLE
Steps:
- Combine squash, salt, syrup and corn starch. In a mixer -- beat until fluffy. Add Egg Beaters and Cream and mix thoroughly and set aside. In separate bowl, beat egg whites until standing in stiff peaks. Fold egg whites into squash mixture until well combined. Pour into 1 1/2 quart souffle dish. Sprinkle with sliced almonds. Bake 350 F for 1 hour or until firm in center. Serve immediately.
SQUASH SOUFFLE (MAURY)
Number Of Ingredients 7
Steps:
- Mix sugar and squash. Add remaining ingredients. Pour into well greased casserole dish. Serves 6-8 people
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