WINTER SQUASH SOUFFLé
Categories Milk/Cream Mixer Egg Side Bake Thanksgiving Vegetarian Squash Fall Winter Swiss Cheese Nutmeg Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 11
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.
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
This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
WINTER SQUASH CASSEROLE
Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
ROASTED BUTTERNUT SQUASH SOUFFLE
A great side dish to impress. Good for potlucks and holiday meals.
Provided by KeeperoftheSweets
Categories Side Dish Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g
YUMMY SQUASH SOUFFLE
Yummy family favorite for any age.
Provided by Publik119
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 27 g, Cholesterol 103.9 mg, Fat 14.4 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 8.5 g, Sodium 127.8 mg, Sugar 14.8 g
SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )
Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
- Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
- Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
- In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
- With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
- Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
- Best Recipes from Time Life Books.
YELLOW SUMMER SQUASH SOUFFLE
I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.
Provided by ejnei
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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WINTER SQUASH SOUFFLé AND GREENS RECIPE | MYRECIPES
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2.5/5 (9)Calories 138 per servingServings 6
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 cups pulp, reserving remaining pulp for another use.
- Combine 2 cups squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart soufflé dish coated with cooking spray. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375° for 40 minutes or until puffy and set.
- While squash is baking, bring 2 quarts water and 1/2 teaspoon salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.
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