Butternut Squash SouffléS Recipe

Looking for an easy Butternut Squash Soufflés recipe? Learn how to make Butternut Squash Soufflés using healthy ingredients.


Submitted by teriorman

Makes 6 servings



http://inpraiseofsardines.typepad.com/blogs/2005/10/imbb20_butternu.html ...website shows pictures of steps! interesting...

Recipe Ingredients for Butternut Squash Soufflés

1 cup butternut squash (start with 1 small, 1-2 lb)
1 tbsp olive oil
2 tsp sea salt
2 cloves garlic
3 tbsp butter
1 cup breadcrumbs
3 tbsp flour
1 1/4 cups milk
2 tsp thyme (4-5 sprigs)
1/8 tsp cayenne
1/4 tsp nutmeg
1/4 tsp black pepper, freshly ground
1/2 cup gruyere cheese, grated
3 egg yolks
5 egg whites

Recipe Directions for Butternut Squash Soufflés

  1. Preheat oven to 400°F (200°C).

  2. Cut squash in half lengthwise. Scoop out and discard seeds from cavity of squash. Rub all surfaces with olive oil and season with salt. Place a clove of garlic in the cavity of each half and lay the halves, cut side down, on top of a bed of thyme on a baking sheet. Roast in oven for 45 minutes until tender. Scoop out flesh and puree with garlic. Reserve 1 cup for this recipe. (The rest may be used for soup, etc)

  3. Butter six 8-oz ramekins and coat with breadcrumbs, shaking out excess.

  4. Over medium-low heat, melt butter in a sauce pan. Add flour and stir with a whisk. (this is the roux) Continue stirring and cook for a few minutes. Do not allow the roux to brown.

  5. Slowly pour in milk, stirring constantly. Lower heat to low and add 1/2 tsp salt, cayenne, nutmeg, ground pepper, and a few sprigs of tyme. Allow "bechamel sauce" to cook for 15 minutes, stirring frequently.

  6. Turn off heat and remove thyme sprigs. Add cheese and stir until melted and incorporated. Transfer to a large mixxing bowl and stir in squash puree. Taste now to ensure proper seasoning (flavor should be strong).

  7. Add yoks and mix well.

  8. Beat egg whites until soft peaks form - recommend using an electric mixer. Add to squash mixture half at a time, mixing with a rubber spatula.

  9. Pour the complete mixture into the prepared ramekins until they are full. Sprinkle remaing breadcrumbs over the tops of each soufflé.

  10. Place the ramekins into a 9x12 baking dish with 2 inch sides. Place the baking dish on the middle rack of the oven. Pour boiling water into the baking dish around the ramekins (enough so that the water level is halfway up the sides of the ramekins).

  11. Bake for about 25 minutes, until puffed up and golden brown. Remove from oven and allow to cool in baking dish for 15 minutes.

  12. Using a thin knife, losen soufflés from ramekins and place on a parchment lined baking sheet.

  13. When ready to serve, put te baking sheet with the soufflés in a 400°F oven and bake a second time until puffed up, about 8 minutes.

Categories

Eggs, Vegetables, Side Dish, FrenchGerman, Bake, Sugar-Free

Nutrition Facts
Serving Size 153.6g
Amount Per Serving
Calories
273
Calories from Fat
138
% Daily Value*
Total Fat
15.3g
24%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
134mg
45%
Sodium
899mg
37%
Potassium
270mg
8%
Total Carbohydrates
22.3g
7%
Dietary Fiber
1.6g
6%
Sugars
4.5g
Protein
11.9g
Vitamin A 60% Vitamin C 9%
Calcium 22% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in selenium
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • High in sodium
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