Butternut Squash Soufflé

Butternut Squash Soufflé Recipe

Preparation time: 30 minutes | Cooking time: 1.5 hour | Servings: 6

Introduction

Butternut Squash Soufflé is a delicious and elegant dish that is perfect for a special occasion or holiday meal. This light and airy soufflé is made with creamy butternut squash, warm spices, and a hint of citrus. It is sure to impress your guests and become a new favorite in your recipe collection.

History

The origins of soufflés can be traced back to France, where they were first created in the early 18th century. The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." Soufflés were originally made with a savory base, but sweet soufflés, like this Butternut Squash Soufflé, have become popular in modern cuisine.

Ingredients

2 lb (907 g) butternut or acorn squash
2 tbsp water
3 tbsp butter
4 tbsp flour
1 cup milk
0.5 tsp ground ginger
1 tsp ground cinnamon
0.25 tsp salt
1 cup sugar
0.5 cup orange juice
4 eggs, separated
3 egg whites

How to prepare

Cut the squash into thick chunks and remove the seeds.
Bake the squash covered with water at 350°F (177°C) until tender.
Using a food processor, blender, or food mill, puree the squash until smooth.
Melt the butter, add the flour, and cook briefly.
Add the milk, stirring, and cook until thickened.
Stir in the ginger, cinnamon, salt, sugar, orange juice, and squash puree.
Cool slightly, then add the beaten egg yolks.
Beat 7 egg whites until stiff but not dry, and fold into the squash mixture.
Spoon the mixture into a 2 qt (1.89 liter) souffle dish and place the dish in a pan filled with water halfway up the side of the dish.
Bake for 1.5 hours at 350°F (177°C).
Test for doneness as you would for a cake.
The souffle will stay fluffy for about 30 minutes.

Variations

Add a sprinkle of chopped pecans or walnuts on top before baking for added crunch.
Substitute maple syrup for the sugar for a different flavor profile.
Mix in a handful of dried cranberries or raisins for a sweet and tangy twist.

Cooking Tips & Tricks

Be sure to beat the egg whites until stiff peaks form, but be careful not to overbeat them.

- Folding the egg whites into the squash mixture gently will help keep the soufflé light and fluffy.

- Make sure to preheat your oven before baking the soufflé to ensure even cooking.

- Serve the soufflé immediately after baking, as it will begin to deflate as it cools.

Serving Suggestions

Serve Butternut Squash Soufflé as a side dish with roasted chicken or turkey, or as a light and elegant dessert after a hearty meal.

Cooking Techniques

Be sure to bake the squash until tender before pureeing it for a smooth texture.

- Folding the egg whites into the squash mixture gently will help keep the soufflé light and fluffy.

- Baking the soufflé in a water bath will help ensure even cooking and prevent it from drying out.

Ingredient Substitutions

Acorn squash can be used in place of butternut squash for a slightly different flavor.

- Almond milk or coconut milk can be used in place of dairy milk for a dairy-free option.

- Gluten-free flour can be used in place of regular flour for a gluten-free version.

Make Ahead Tips

The squash mixture can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Simply fold in the egg whites just before baking for the best results.

Presentation Ideas

Serve Butternut Squash Soufflé in individual ramekins for an elegant presentation, or top with a dollop of whipped cream and a sprinkle of cinnamon for a finishing touch.

Pairing Recommendations

Pair Butternut Squash Soufflé with a crisp green salad and a glass of white wine for a complete and satisfying meal.

Storage and Reheating Instructions

Leftover Butternut Squash Soufflé can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Butternut Squash Soufflé contains approximately 250 calories.

Carbohydrates

Each serving of Butternut Squash Soufflé contains approximately 30 grams of carbohydrates.

Fats

Each serving of Butternut Squash Soufflé contains approximately 10 grams of fat.

Proteins

Each serving of Butternut Squash Soufflé contains approximately 8 grams of protein.

Vitamins and minerals

Butternut squash is a rich source of vitamins A and C, as well as potassium and fiber. This soufflé is a nutritious and delicious way to enjoy these essential nutrients.

Alergens

This recipe contains eggs and dairy, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Butternut Squash Soufflé is a nutritious and flavorful dish that is relatively low in calories and high in essential vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Butternut Squash Soufflé is a delightful and flavorful dish that is perfect for any occasion. With its creamy texture, warm spices, and hint of citrus, this soufflé is sure to become a new favorite in your recipe collection. Enjoy it as a side dish or dessert, and impress your guests with this elegant and delicious dish.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the countryside. I had always loved cooking, and I would often spend hours in the kitchen experimenting with different ingredients and flavors.

One day, my dear friend Martha came over for a visit. She was a wonderful cook herself, and I always looked forward to her visits because she would always bring along new recipes for us to try. On this particular day, she brought with her a recipe for Butternut Squash Soufflé. I had never heard of such a dish before, but the sound of it intrigued me.

Martha explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. She said that it was a delicious and comforting dish, perfect for the chilly autumn evenings that were fast approaching. I decided to give it a try.

We gathered the ingredients – a butternut squash, eggs, butter, sugar, cinnamon, nutmeg, and a few other simple items. As we peeled and diced the squash, the sweet aroma filled the kitchen, making my mouth water in anticipation. Martha guided me through the steps, showing me how to cook the squash until it was soft and tender, then mash it into a smooth puree.

Next, we whipped the egg whites until they formed stiff peaks, then gently folded them into the squash mixture. The result was a light and fluffy batter that looked simply divine. We poured it into a baking dish and popped it into the oven, where it rose and puffed up beautifully.

As we waited for the soufflé to bake, Martha regaled me with stories of her grandmother and the time they had spent together in the kitchen, cooking and laughing and sharing in the joy of creating delicious meals. I could see the love and nostalgia in her eyes as she spoke, and I felt a deep sense of connection to her and to the generations of women who had come before us.

When the soufflé emerged from the oven, golden and fragrant, we couldn't wait to dig in. The first bite was pure heaven – light and airy, with a delicate sweetness and a hint of spice. It was like nothing I had ever tasted before, and I knew at that moment that this recipe would become a treasured favorite in my own kitchen.

Over the years, I have made Butternut Squash Soufflé countless times, each time with a sense of pride and joy. I have shared the recipe with friends and family, passing on the tradition that Martha started so many years ago. And every time I make it, I am reminded of that happy day when I first discovered the magic of this simple yet extraordinary dish.

So here it is, my dear ones – the recipe for Butternut Squash Soufflé, a dish that has brought me so much happiness and comfort over the years. May it bring you the same joy and warmth that it has brought to me. Enjoy!