Ingredients and Weight:
- Butternut squash, 2 pounds
- Heavy cream, 1 cup
- Milk, 1/2 cup
- Butter, unsalted, 6 tablespoons, divided
- Eggs, large, 4
- Egg yolks, large, 3
- Parmesan cheese, grated, 1/2 cup
- Salt, to taste
- Black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut butternut squash in half lengthwise, scoop out seeds, and roast cut-side down on a parchment-lined baking sheet for 30-35 minutes, or until tender.
- Allow squash to cool slightly and scoop out flesh into a food processor.
- Add heavy cream, milk, 4 tablespoons of butter, and salt and pepper to the food processor and blend until smooth.
- In a separate bowl, beat egg whites until stiff peaks form.
- In another bowl, whisk together egg yolks and 2 tablespoons of melted butter.
- Gradually whisk the yolk mixture into the squash puree.
- Fold in the whipped egg whites.
- Grease a 9x13 inch baking dish and pour in the soufflé batter.
- Bake in preheated oven for 25-30 minutes, or until set and slightly puffed.
Nutritional Information: (per serving)
- Calories: 225
- Fat: 15g
- Protein: 8g
- Carbohydrates: 25g
- Fiber: 4g
Dish Characteristics:
- Creamy and flavorful
- Rich and velvety
- Mildly sweet with a hint of roasted butternut squash
User Comments:
- "Absolutely delicious! The butternut squash gives it a unique and earthy flavor."
- "Perfect for a special occasion. It's so impressive and elegant."
- "Not too heavy or rich, and the texture is simply divine."
- "A unique spin on the classic soufflé that I'm sure to make again and again."
- "A crowd-pleaser for sure. Everyone raved about it!"
Special Precautions and Tips:
- Make sure to beat the egg whites until stiff peaks form, otherwise the soufflé will not rise properly.
- Do not overmix the egg whites and squash puree, as this can toughen the soufflé.
- Serve the soufflé immediately after baking, as it will deflate slightly over time.
