I cooked it exactly to specification and although it tasted good, it came out more the consistency of a mashed potato, or even pudding consistency. I guess I was looking for something lighter, airier and more like a typical soufflé. I made with sautéd spinach and mushrooms and those were great. I too feel like it must be missing something that would make it puffy and light.
We found there was not a lot of taste, but feel it would be a great side dish.
Made this for Thanksgiving, Did not have Fontana cheese, but used another italian cheese that melted really well. Switched the Collard Greens for Broccoli Rabe. Came out very well. Going to be making for Christmas!!!
Definitely no puffing on my end. Hard to find a 1 qt. souffle dish and don't know if that would make a difference. I felt like it lacked herbal flair, so ran out to the garden and put some sage on the top. Definitely a good combo. I would try it again with the sage in it and maybe something else to make it lighter and less moist.
had no flavor and consistancy was gummy, don't think I cooked it right
I followed the recipe exactly - using fontina cheese as called for. It rose well and had a really nice flavor and texture! Would definitely make again - a healthy and satisfying side dish.
I used sharp cheddar and it doesn't really souffle but it was quite good. Then I added green chiles to the leftovers and served with pinto beans, cottage cheese and salsa for "tamale pie". That was GOOD!
Used individual ramekins and souffles did set, but didn't puff much. Very light though and will make again when I have Fontina cheese. Used alternative cheese and outcome was good, but could be outstanding w/cheese better suited to pair w/squash. Very satisfied w/overall taste & texture.
I guess I expected it to get" puffy and set". I have tried it 3 times now and can never get it to puff up. It tastes good. But puff up it will not. I had never cooked a souffle and wonder if a step was left out.