Squash Souffle Recipes

ROASTED BUTTERNUT SQUASH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
• Place butternut squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
• Sift flour, baking powder, and salt together in a bowl.
• Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
• Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

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.

BUTTERNUT SQUASH SOUFFLE

Steps:

• Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
• Preheat oven to 350 degrees F.
• Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
• Toss the corn flakes, brown sugar, and butter together until all is coated.

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.

ZUCCHINI AND SQUASH BLOSSOM SOUFFLéS

Steps:

• Butter ramekins well and set aside. Heat oven to 400 degrees.
• Make a thick béchamel sauce: Melt 4 tablespoons butter in a heavy bottomed saucepan. Stir in flour and cook together over medium heat for a few minutes, without browning. Slowly add milk or half-and-half, stirring constantly with a wire whisk. Add thyme sprig and bay leaf and simmer over very low heat for 15 minutes, whisking occasionally, and adding a little more milk or half-and-half if the sauce gets too thick. Remove and discard thyme sprig and bay leaf. Season sauce well with salt and pepper, then add cayenne and nutmeg. Remove from stove and let cool slightly.
• Meanwhile, sprinkle grated zucchini with 1 teaspoon kosher salt and mix well. Put zucchini in a colander and let drain for 15 minutes. Working with one handful at a time, squeeze all excess liquid from zucchini. Discard liquid or use for another purpose (such as soup).
• Pour egg yolks into béchamel sauce and beat until smooth. Add zucchini, chopped chile and grated cheese and mix well with a wooden spoon or spatula. Add a bit more salt and pepper, then add chives, basil and squash blossoms. Mix to distribute.
• In a separate bowl, beat egg whites until stiff. Stir 1/4 of the beaten whites into the zucchini mixture to lighten it, then carefully fold in remaining whites. Quickly spoon soufflé batter into ramekins. Place ramekins on a baking sheet and bake at 400 degrees for 10 minutes. Lower heat to 350 and rotate baking tray. Bake an additional 10 to 15 minutes, until tops are nicely browned and a small knife inserted emerges dry. 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.

CHOCOLATE SOUFFLé WITH CANDIED SQUASH

Steps:

• In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.
• Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.
• In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
• In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
• Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
• Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.

BUTTERNUT SQUASH SOUFFLE OR KUGEL

Steps:

• preheat oven to 350.
• if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
• Scrape flesh from skin- should be 3-4 cups.
• beat together flour, sugar, oil, eggs, and milk.
• add squash and mix well.
• bake in 9x13 glass or ceramic baking dish for 60 minutes.
• can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

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.