Butternut Squash Souffle

1. 1

   Preheat oven to 325u00b0.

2. 2

   Line the outside of a 2-quart souffle dish with a double thickness of foil, extending 2 inches about dish.

3. 3

   Secure with a piece of string.

4. 4

   In a large pot over high heat, combine squash and enough water to cover.

5. 5

   Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Drain and let stand until cool enough to handle.

6. 6

   Remove skins from squash and discard.

7. 7

   In food processor or blender, puree squash until smooth; set aside.

8. 8

   Over low heat, melt butter; stir in flour, salt, pepper and allspice.

9. 9

   Cook 1 minute.

10. 10

    Stir in milk.

11. 11

    Cook until thickened, 6 to 8 minutes, stirring.

12. 12

    Stir in cheese until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.