Squash Soufflé

French Squash Soufflé Recipe | Vegetarian Dish

Region / culture: France | Servings: 6 |

Vegetarian diet

Introduction

Squash soufflé is a delicious and creamy side dish that is perfect for any meal. This recipe combines the natural sweetness of yellow squash with savory seasonings to create a dish that is sure to impress your family and friends.

History

The origins of squash soufflé are not entirely clear, but it is believed to have originated in the southern United States, where squash is a popular vegetable. This dish has been enjoyed for generations as a comforting and flavorful side dish.

Ingredients

4 cups of cooked yellow squash
2 tbsp of butter or margarine
1 tsp of salt
a dash of black pepper
2 tsp of sugar
2 tbsp of sour cream
2 eggs separated
2 tbsp of fine dry breadcrumbs

How to prepare

Combine all the ingredients.
Bake at 350°F (177°C) for 35 to 40 minutes.

Variations

Add grated cheese to the soufflé mixture for a cheesy twist.
Stir in cooked bacon or ham for added flavor.
Top the soufflé with breadcrumbs or Parmesan cheese before baking for a crunchy topping.

Cooking Tips & Tricks

Be sure to cook the squash until it is very tender before mashing it to ensure a smooth texture in the soufflé.

- Folding in the beaten egg whites gently will help the soufflé rise and become light and fluffy.

- Serve the soufflé immediately after baking to enjoy it at its best.

Serving Suggestions

Squash soufflé pairs well with roasted chicken, grilled fish, or a simple green salad.

Cooking Techniques

Baking

Ingredient Substitutions

Butter can be used in place of margarine.

- Greek yogurt can be used in place of sour cream.

Make Ahead Tips

The squash mixture can be prepared in advance and stored in the refrigerator until ready to bake.

Presentation Ideas

Serve the squash soufflé in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair squash soufflé with a crisp white wine or a light beer.

Storage and Reheating Instructions

Leftover 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) until heated through.

Nutrition Information

Calories per serving

Each serving of squash soufflé contains approximately 150 calories.

Carbohydrates

Each serving of squash soufflé contains approximately 15 grams of carbohydrates.

Fats

Each serving of squash soufflé contains approximately 8 grams of fats.

Proteins

Each serving of squash soufflé contains approximately 5 grams of proteins.

Vitamins and minerals

Squash soufflé is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains eggs and dairy (sour cream), which may be allergens for some individuals.

Summary

Squash soufflé is a nutritious and delicious side dish that is relatively low in calories and high in essential vitamins and minerals.

Summary

Squash soufflé is a classic side dish that is easy to make and full of flavor. With a few simple ingredients, you can create a dish that is sure to become a family favorite.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Squash Soufflé. It was a warm summer day, and I was visiting my dear friend Eleanor in her cozy little farmhouse. As soon as I walked through the door, I was hit with the most mouthwatering aroma of spices and fresh vegetables. Eleanor greeted me with a warm smile and led me into her bustling kitchen, where she was busy preparing a delicious meal.

I watched in awe as Eleanor effortlessly whipped up a batch of Squash Soufflé. She told me that it was a family recipe that had been passed down through the generations. As she mixed the ingredients together, she shared stories of her grandmother cooking in the same kitchen, using the same old wooden spoon that Eleanor held in her hand.

I was mesmerized by the way Eleanor moved around the kitchen, her movements so graceful and precise. She added just the right amount of each ingredient, tasting and adjusting as she went along. I asked her if she would mind sharing the recipe with me, and she agreed with a smile.

I watched closely as Eleanor wrote down the ingredients and instructions for making the Squash Soufflé. She explained each step in detail, making sure I understood how important it was to follow the recipe exactly. I promised her that I would do my best to recreate the dish at home, and she wished me luck as I left her farmhouse that day.

When I got home, I wasted no time in gathering the ingredients and getting started on making the Squash Soufflé. I followed Eleanor's instructions to the letter, carefully measuring each ingredient and mixing them together with care. As the soufflé baked in the oven, my kitchen filled with the same wonderful aroma that had filled Eleanor's farmhouse.

When the soufflé was finally ready, I took it out of the oven and marveled at how beautifully it had risen. I couldn't wait to dig in and taste the fruits of my labor. As I took my first bite, I was transported back to Eleanor's kitchen, surrounded by the warmth and love that she had infused into the dish.

From that day on, Squash Soufflé became a regular dish in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I made it, I thought of Eleanor and the special connection we shared through our love of cooking and sharing recipes.

Over the years, I have tweaked the recipe slightly, adding my own personal touches and experimenting with different variations. But the essence of the dish remains the same, thanks to Eleanor's guidance and the memories we created together in her farmhouse kitchen.

As I look back on that day when I first learned to make Squash Soufflé, I am filled with gratitude for the gift that Eleanor gave me. Not just a recipe, but a connection to the past and a way to carry on a tradition that has brought joy and comfort to so many people. And for that, I will always be thankful.