Butternut Squash Soufflé Recipe
"Squash Recipes Online"
Butter (for the dish)
3 1/2- to 4 lbs. butternut squash, halved and seeded
1 t. olive oil
Salt and pepper, to taste
1/2 t. nutmeg, or to taste
1 C. grated Gruyere cheese
2 eggs, separated
1 extra egg white
Pinch of salt
Squeeze lemon juice
Set the oven at 375° F. Generously butter a 4-cup soufflé dish.
Brush the squash all over with oil, then sprinkle it with salt and pepper. Place
it cut-side down in a baking dish and cook it for 30 minutes or until it is
Spoon 2 1/2 cups of squash flesh into a skillet. Add the nutmeg and cook over
medium-low heat for 10 to 15 minutes or just until the moisture evaporates.
Remove the pan from heat and stir in the Gruyere.
In the bowl of a mixer, combine the puree with the yolks.
In a separate bowl, beat the 3 whites until they hold medium peaks. Add the salt
and lemon juice and beat until stiff.
Stir half of the whites into the squash puree, then gently fold in the remaining
Spoon the mixture into the prepared dish and set the dish in a baking pan. Add
enough water to come halfway up the sides of the dish and bake for 20 to 25
minutes, until the top has puffed up and browned. Serve at once.