We certainly enjoyed these little ones on a cold winter's night. Subbed in ground thyme for fresh, and used butternut squash. It takes about as long as the recipe predicts, but the results are a very puffy, savory, and impressive accompaniment. I served this alongside a frizzled salad and homemade rye croutons and balsamic vinagrette; would certainly make again.
Cheese and Squash Soufflés
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.
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Total: 1 Hour, 48 Minutes
- Calories: 268
- Fat: 13.4g
- Saturated fat: 6g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 1.2g
- Protein: 16.2g
- Carbohydrate: 22.3g
- Fiber: 2.6g
- Cholesterol: 151mg
- Iron: 1.6mg
- Sodium: 478mg
- Calcium: 309mg
- 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
- 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.
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