Cheese And Squash Soufflés Recipe

Name: Cheese And Squash Soufflés
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 cups (1-inch) cubed sweet dumpling squash (about 2 medium squashes); 1 tablespoon extra-virgin olive oil; 2 teaspoons chopped fresh thyme; 1 shallot, peeled and cut into 6 wedges; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 1 (1-ounce) slice French bread; Cooking spray; 1.5 ounces all-purpose flour (about 1/3 cup); 1 cup fat-free milk; 3/4 cup (3 ounces) shredded Gruyere cheese; 3 tablespoons grated fresh Parmigiano-Reggiano cheese; 3 large egg yolks; 6 large egg whites

Servings: persons

1 tablespoon butter
3 cups (1-inch) cubed sweet dumpling squash (about 2 medium squashes)
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 shallot, peeled and cut into 6 wedges
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 (1-ounce) slice French bread
Cooking spray
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fat-free milk
3/4 cup (3 ounces) shredded Gruyere cheese
3 tablespoons grated fresh Parmigiano-Reggiano cheese
3 large egg yolks
6 large egg whites

1
Place a small roasting pan in oven. Preheat oven to 450u00b0.
2
Remove hot pan from oven; melt butter in pan. Add squash and next 3 ingredients (through shallot) to pan. Sprinkle squash mixture with 1/4 teaspoon salt and pepper; toss. Bake at 450u00b0 for 20 minutes or until tender, turning once. Cool squash mixture. Place squash mixture in a food processor; process until smooth. Scrape squash mixture into a bowl.
3
Reduce oven temperature to 425u00b0, and place a rimmed baking sheet in the oven.
4
Place the French bread in a food processor, and pulse 10 times or until fine breadcrumbs measure about 1/2 cup. Lightly coat 5 (8-ounce) souffle ramekins with cooking spray; sprinkle crumbs evenly over dishes.
5
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the remaining 1/4 teaspoon salt in a medium, heavy saucepan over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly. Remove from heat; let stand 5 minutes. Add cheeses; stir until smooth. Stir in squash mixture and egg yolks.
6
Place egg whites in a large mixing bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into squash mixture; gently fold in remaining egg whites. Divide mixture evenly among prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on preheated baking sheet; place in 425u00b0 oven. Immediately reduce oven temperature to 350u00b0. Bake souffles at 350u00b0 for 45 minutes or until golden, puffed, and set. Serve immediately.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon butter, 3 cups (1-inch) cubed sweet dumpling squash (about 2 medium squashes), 1 tablespoon extra-virgin olive oil, 2 teaspoons chopped fresh thyme, and more.

Yes, Cheese And Squash Soufflés falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese And Squash Soufflés

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