Winter Squash Soufflé

Name: Winter Squash Soufflé
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp packed brown sugar; 3 Tbsps unsalted butter plus additional for greasing; 0 teaspoons cayenne; 4 larges egg whites; 3 larges egg yolks; 3 Tbsps all-purpose flour; 1 teaspoons freshly grated nutmeg; 1 teaspoons salt, or to taste; 113 grams cup coarsely grated Swiss cheese; 355 milliliters whole milk; 340 grams package frozen winter squash purée, thawed

Winter Squash Soufflé might be just the side dish you are searching for. This recipe serves 6. One serving contains 247 calories, 12g of protein, and 16g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, coarsely swiss cheese, cayenne, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour. It is perfect for Winter.

Instructions

Generously butter a 2-quart shallow ceramic or glass baking dish.

Ingredients you will need

Butter

Equipment you will use

Glass Baking Pan

Put oven rack in middle position and preheat oven to 425°F.

Equipment you will use

Oven

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes.

Ingredients you will need

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Brown Sugar

Ground Cayenne Pepper

Cheese

Nutmeg

Squash

Egg Yolk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Squash

Salt

Equipment you will use

Hand Mixer