The skin of the sweet dumpling squash is edible when cooked, so you don't have to peel these gems: Simply chop, roast, puree, and proceed with the recipe. If you can't find it, substitute peeled butternut. If you prefer, serve this soufflé as a side to accompany roast chicken, pork, or beef. Simply serve eight smaller portions.
Place a small roasting pan in oven. Preheat oven to 450°.
Remove hot pan from oven; melt butter in pan. Add squash and next 3 ingredients (through shallot) to pan. Sprinkle squash mixture with 1/4 teaspoon salt and pepper; toss. Bake at 450° for 20 minutes or until tender, turning once. Cool squash mixture. Place squash mixture in a food processor; process until smooth. Scrape squash mixture into a bowl.
Reduce oven temperature to 425°, and place a rimmed baking sheet in the oven.
Place the French bread in a food processor, and pulse 10 times or until fine breadcrumbs measure about 1/2 cup. Lightly coat 5 (8-ounce) soufflé ramekins with cooking spray; sprinkle crumbs evenly over dishes.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the remaining 1/4 teaspoon salt in a medium, heavy saucepan over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly. Remove from heat; let stand 5 minutes. Add cheeses; stir until smooth. Stir in squash mixture and egg yolks.
Place egg whites in a large mixing bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into squash mixture; gently fold in remaining egg whites. Divide mixture evenly among prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on preheated baking sheet; place in 425° oven. Immediately reduce oven temperature to 350°. Bake soufflés at 350° for 45 minutes or until golden, puffed, and set. Serve immediately.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.