Butternut Squash Soufflé
Butternut Squash Soufflé might be a good recipe to expand your side dish recipe box. This recipe serves 6. One portion of this dish contains approximately 9g of protein, 27g of fat, and a total of 335 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of ground nutmeg, flour, half-and-half, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.
Whisk egg yolks until thick and pale. Gradually stir about one-fourth hot mixture into yolks; stir into remaining hot mixture. Stir in squash, salt, and nutmeg.
Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-fourth of egg whites into squash mixture. Fold in remaining egg whites; pour into a lightly buttered 2-quart souffle dish.
Bake at 350 for 1 hour or until puffed and brown.