Butternut Squash Soufflé

Name: Butternut Squash Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters cooked, mashed butternut or acorn squash; 118 milliliters butter or margarine; 6 larges eggs, separated; 118 milliliters all-purpose flour; 1 teaspoons ground nutmeg; 355 milliliters half-and-half; 1 teaspoons salt

Butternut Squash Soufflé might be just the side dish you are searching for. This vegetarian recipe serves 6. One portion of this dish contains roughly 9g of protein, 27g of fat, and From preparation to the plate, this recipe takes approximately 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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Nutmeg

Squash

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Egg Whites