Winter Squash Soufflé Recipe

Name: Winter Squash Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter plus additional for greasing; 3 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1 (12-ounce) package frozen winter squash puree, thawed; 1 cup coarsely grated Swiss cheese (1/4 pound); 1 tablespoon packed brown sugar; 3/4 teaspoon salt, or to taste; 1/4 teaspoon cayenne; 3/4 teaspoon freshly grated nutmeg; 3 large egg yolks; 4 large egg whites

Servings: persons

3 tablespoons unsalted butter plus additional for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 (12-ounce) package frozen winter squash puree, thawed
1 cup coarsely grated Swiss cheese (1/4 pound)
1 tablespoon packed brown sugar
3/4 teaspoon salt, or to taste
1/4 teaspoon cayenne
3/4 teaspoon freshly grated nutmeg
3 large egg yolks
4 large egg whites

1
Generously butter a 2-quart shallow ceramic or glass baking dish.
2
Put oven rack in middle position and preheat oven to 425u00b0F.
3
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. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. 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.
4
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. Serve immediately, with freshly ground pepper.

550

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 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter plus additional for greasing, 3 tablespoons all-purpose flour, 1 1/2 cups whole milk, 1 (12-ounce) package frozen winter squash puree, thawed, and more.

Yes, Winter Squash Soufflé 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.

Winter Squash Soufflé

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