Best Winter Squash Soufflé Recipes

WINTER SQUASH SOUFFLE BAKE

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.

WINTER SQUASH SOUFFLé

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.

WINTER SQUASH SOUFFLE

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.

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.