Butternut Squash Souffle

This week’s Supper Challenge is “Spice It Up.” As I was enjoying a warm autumn’s day, I really had to stretch the spice aspect. Autumn is a time of pumpkin spice lattes, root vegetables and belly warming comforts foods. So the best I could do was adding chili powder to my Butternut Squash Souffle or Kugel. I surprisingly enjoyed the addition, it continues to add to the belly warming theme. One of the kiddos even exclaimed, “It tastes like Thanksgiving!” A squash souffle is hearty, earthy and a really great way to enjoy the smooth, sweetness of butternut squash.

Butternut Squash Souffle

Butternut Squash Souffle is smooth and belly warming for autumn.

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Ingredients Method

Ingredients

  

• 2 small >1lb each butternut squash
• 2 tablespoons vegetable oil
• 4 egg whites
• ¼ teaspoon cream of tarter optional

Souffle Batter

• 4 egg yolks
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose white flour
• 3 tablespoons Amber maple syrup
• ½ teaspoon cinnamon
• 1/8 teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt
• 1 teaspoon chili powder optional

Method

 

Roast Butternut Squash

1. Preheat oven to 400F.
2. Peel the butternut squash with a vegetable peeler. Remove seeds and cut into ½ chunks and place onto baking sheet. Drizzle and toss squash in vegetable oil
3. Roast squash chunks for 30 minutes.
4. Turn or toss the squash chunks on pan, rotate and roast for additional 30 minutes or until squash is fork tender. Set aside to cool slightly
5. Butter souffle ramekins or souffle dish and set aside.

Butternut Squash Souffle

1. Preheat the oven to 425F
2. In a medium to large bowl, beat the egg whites into soft peaks. Add cream of tartar and beat to stiff peaks. Set aside.
3. In a large bowl, beat butternut squash with same beaters from an electric mixer and run on low to low-medium speed until the squash is mashed.
4. Add souffle batter ingredients to the mashed butternut squash and mix on medium speed until thoroughly mixed.
5. Fold in the airy peaked egg whites until small streaks can be seen
6. Spoon into ramekin dishes or souffle dish and place in 13 x9 pan. Add room temperature water to the pan until ½” to 1” high up the dishes.
7. Place into the oven to bake until 20-25 minutes until set.
8. Serve immediately.