Cheese and Squash Soufflés

Cheese and Squash Souffles Recipe
Photo: Ditte Isager
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.

Yield:

Serves 5 (serving size: 1 soufflé)
Total time: 1 Hour, 48 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 48 Minutes
Total: 1 Hour, 48 Minutes

Nutritional Information

Calories 268
Fat 13.4 g
Satfat 6 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 16.2 g
Carbohydrate 22.3 g
Fiber 2.6 g
Cholesterol 151 mg
Iron 1.6 mg
Sodium 478 mg
Calcium 309 mg

Ingredients

1 tablespoon butter
3 cups (1-inch) cubed sweet dumpling squash (about 2 medium squashes)
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 shallot, peeled and cut into 6 wedges
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 (1-ounce) slice French bread
Cooking spray
1.5 ounces all-purpose flour (about 1/3 cup)
1 cup fat-free milk
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons grated fresh Parmigiano-Reggiano cheese
3 large egg yolks
6 large egg whites

Preparation

1. Place a small roasting pan in oven. Preheat oven to 450°.

2. 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.

3. Reduce oven temperature to 425°, and place a rimmed baking sheet in the oven.

4. 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.

5. 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.

6. 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.

Julianna Grimes,

Cooking Light

November 2011
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