Grandmas Squash Soufflé Recipes

WINTER SQUASH SOUFFLé

Steps:

• Generously butter a 2-quart shallow ceramic or glass baking dish.
• Put oven rack in middle position and preheat oven to 425°F.
• 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.
• 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.

YUMMY SQUASH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place unopened frozen squash package on a microwave-safe plate with directions side up. Cook on high, 4 to 6 minutes. Rest in microwave, 1 to 2 minutes. Carefully remove plate from microwave. Mix squash and melted butter together in a bowl.
• Stir milk, eggs, sugar, flour, and vanilla extract together in a pan until combined; add squash mixture. Sprinkle cinnamon across the top.
• Bake in the preheated oven until top is golden brown, about 1 hour.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add squash and onion, reduce heat to medium, and cook until tender, 8 to 10 minutes. Drain all but 1 inch of the liquid and set the pot aside to cool for 20 minutes.
• Add eggs to the squash-onion mixture and beat with an electric mixer until well combined. Stir in 1/2 of the Cheddar cheese and all but 1/4 cup of the stuffing mix. Transfer mixture to the prepared casserole. Top with remaining cheese and stuffing.
• Bake in the preheated oven until bubbly, 30 to 45 minutes.

GRANDMA'S SQUASH CASSEROLE

Steps:

• Cook squash & onion until tender. Drain well. Add butter, sugar, cheese, salt & pepper.
• Place squash mixture & cracker crumbs in 2 or 3 layers and dot with butter, ending with layer of crackers on top. Pour milk over all.
• Bake in 350°F oven for 30 minutes.

WINTER SQUASH SOUFFLE BAKE

Steps:

• Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

GRAND MARNIER SOUFFLé

Steps:

• Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
• In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
• Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
• In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
• Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
• Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

YELLOW SUMMER SQUASH SOUFFLE

Steps:

• Combine first four ingredients and simmer with water to cover for 20 minutes.
• Drain and mash.
• Add flour, eggs, milk, cheese and 3T butter.
• Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
• Melt remaining 3T butter and mix with cracker crumbs.
• Top the casserole with the cracker crumb mixture and bake 10 more minutes.

GRANDMA'S SQUASH SOUFFLé

Steps:

• Cook squash until tender.
• Drain WELL and mash.
• Add butter and salt and pepper, feel free to alter amounts to taste.
• Mix in one egg yolk.
• Beat egg white until stiff. Fold into squash.
• Put in buttered casserole dish.
• Bake until set at 350 degrees (abt. 20 - 30 minutes).