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Roasted butternut squash souffle recipe

Roasted butternut squash souffle recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This souffle with a hint of sweetness is an impressive side dish for roast beef. Mashed sweet potato works equally well if you don't have butternut squash.

2 people made this

IngredientsServes: 8

  • 1 butternut squash, halved lengthwise and seeded
  • butter, for greasing the dish
  • 1 tablespoon sugar, for coating the dish
  • 30g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 115g unsalted butter at room temperature
  • 50g caster sugar
  • 50g brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 eggs at room temperature, separated

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. Preheat oven to 180 C / Gas 4.
  2. Lightly butter a large souffle or ceramic baking dish and sprinkle 1 tablespoon sugar over butter, tapping excess sugar out of dish. Store prepared dish in the fridge.
  3. Line a baking tray with parchment paper. Place butternut squash, cut-side down, onto the prepared baking sheet.
  4. Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
  5. Sift flour, baking powder and salt together in a bowl.
  6. Scrape flesh from butternut squash and place in a food processor; blend until smooth. Add flour mixture, 50g caster sugar, 50g brown sugar, vanilla extract, cinnamon and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continually blending.
  7. Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture to combine. Pour mixture into the chilled dish.
  8. Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)


The Kitchy Kitchen

This isn’t an airy, light soufflé that floats off the table. This is a a savory, rich, cheesy dish with a bit of levity. The extra puff from the eggs saves it from being too decadent, and creates a delicious foundation for these classic flavors. If you don’t want to whip these together at the last minute, no worries. Just prep them the morning of, and hold them in the fridge, baking them for an extra minute or two.

INGREDIENTS

3 tablespoons unsalted butter

1 sprig sage, leaves removed

6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish

6 tablespoons all-purpose flour

2 cups cold whole milk, room temp

1/2 teaspoon freshly ground black pepper

1 cup grated Swiss cheese, preferably Gruyere (about 3 ounces)

1 cup pureed roasted butternut squash

DIRECTIONS

To roast the butternut squash, peel, deseed, and roughly chop the butternut squash. Coat in a few tablespoons of oil, season with salt and pepper, and roast at 425F for about 45 minutes, turning once. The squash should be tender and golden brown. Take out the squash, and add it to a blender to make puree. Set aside.

Preheat the oven to 400 degrees F.

First make the brown butter by melting the 3 tablespoons of unsalted butter over medium heat, add the sage leaves, and continue to cook the butter until the milk solids turn golden brown. Immediately pour the browned butter into a bowl, along with the sage, scraping the bottom of the pan to get all of the bits.

In a medium sized pot over medium heat, melt the 6 tablespoons of butter and add the flour, stirring and cooking for about a minute, until it smells nutty. Add about 2 tablespoons of milk at a time, whisking to combine. At first it’ll be super thick, but just keep adding liquid and stirring. You should end up with a thick, velvety sauce. If a little thin, cook and stir it for a few minutes until it reduces, or if too thick, add a little more milk. Take the sauce off the heat and season with salt and pepper. Taste and adjust if needed.

Add the eggs, the cheese, the butternut squash, and half the brown butter and sage to the white sauce, and mix well to combine. Pour into the buttered dish and bake for 35 to 40 minutes, or until the soufflé is puffy and well browned on top. For individual ones (about 8 ounces), bake for about 20 minutes. Drizzle with remaining brown butter and sage and serve immediately.


Squash Souffle

1/2 cup (1 stick) unsalted butter, plus more for greasing
2 onions, diced
Kosher salt
4 pounds yellow squash, halved, seeded and sliced into 1/2-inch-thick rounds
1 teaspoon sugar
1 pound sharp cheddar cheese, grated
1 1/2 cups milk
6 tablespoons all-purpose flour
Onion powder
Garlic powder
4 large eggs, lightly beaten
1 cup panko breadcrumbs, or other dried breadcrumbs
Fresh thyme leaves

Heat the oven to 350 degrees. Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish.

In a Dutch oven, melt 6 tablespoons of the butter over medium heat. When the butter is foamy, add the onions and 2 teaspoons salt. Cook, stirring occasionally, until translucent, about 5 minutes. Add the squash and sugar and stir to combine. Cover the pot and continue to cook, stirring about every 5 minutes, until the squash has given up much of its liquid, 20 to 25 minutes. Uncover and continue to cook, if needed, until the squash and onions are very tender, about 10 minutes.

Pour the squash mixture into a large strainer set over a sink and press gently to remove as much liquid as possible. Transfer to a food processor and process until the mixture forms a smooth puree, about 30 seconds. Transfer to a large bowl. Stir in the cheese, milk and flour. Season to taste with onion powder, garlic powder and additional salt, if desired. Stir in the eggs.

Transfer to the prepared baking dish and bake until souffle is only slightly jiggly in the center, about 45 minutes.

Meanwhile, melt the remaining 2 tablespoons butter. Pour it into a medium bowl and stir in the breadcrumbs. Season to taste with salt.

After 45 minutes of baking, remove the souffle from the oven and top evenly with the breadcrumbs. Return to the oven and continue to bake until set, about 10 minutes. If the top is not yet browned, turn the oven to broil. Broil just until golden brown, 1 to 1 1/2 minutes.

Let cool for about 10 minutes, sprinkle with fresh thyme, and serve.


They make a great side dish, but my favorite way to enjoy them is topped with a quick Beef Ragu, a Bolognese Sauce Stoganoff Meatballs, or my favorite, Italian Beef and Spinach Meatballs.

Tommy is not a fan of zucchini noodles, but he loves butternut squash noodles. The best part is they only take about 10 minutes to cook and they don’t get soggy like zucchini, although they do tend to get soft and break if you cook them too long.

The top straighter part of the butternut is the only part that can be spiralized as the bottoms part with seeds is not solid and therefor it would not work. Save the bottom part for Roasted Butternut and Brussels Sprouts, Butternut Breakfast Burrito Bowls, or to add to these Vegetarian Butternut Enchiladas. For this recipe you’ll need one large butternut for two people. The top part that gets spiralized should be about 20 ounces once trimmed and peeled.


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I really liked this recipe. The cheese does not overwhelm the dish at all. I used canned pumpkin and 1% milk (did not have whole milk on hand). Will be making this recipe again.

Wonderful! I grew white cinderella pumpkins this year and used the puree for this recipe. I like to roast my pumpkins for a long time so they get caramelly and dense and it was perfect. As pumpkins are sweet, I left out the brown sugar and didn't miss it. I used an Irish Whiskey Cheddar for the cheese, and macadamia nut milk plus heavy cream for the whole milk, as that is what I had. The whiskey cheddar was a lovely choice and it all went well alongside our ham steaks and snap peas.

I really like this recipe and have made it several times, staying true to the directions. It is very time consuming and labor intensive but always appreciated by everyone at the table. Does anyone have a suggestion for revisions that would make it less labor intensive?

I used cheddar cheese and only a pinch of brown sugar - we were having this as a main course. I didn't cover it at the end and the top was beautifully browned and cracked. It was easy. - Oh, and I made them in six individual rectangular ramekins. Fresh butternut and acorn squash which, with attention to other's comments, I strained for about ten minutes after pureeing it and removed about 2-4 Tbsp of liquid.

It was just "good," I thought it was too sweet, and the complexities of the spices didn't have a chance with the natural sweetness of the squash and the added sugar. Also, it rose. and then fell, I just don't think squash can be made to rise and hold like a normal souffle. A bit disappointing, but was worth trying for an interesting side dish made in ramekins.

I loved this dish. I am a squash lover so that certainly helped in my appreciation but the flavor was a nice combination of the earthy sweetness of the squash, the subtle creaminess of the cheese, the sweetness of the nutmeg and the spice of the cayenne. I used freshly baked hubbard squash that I pureed until very smooth and then drained through cheesecloth. This may have helped some but the souffle was still a little too moist. I am going to cook it again using the far drier Kabocha variety. Also, I used a fine shredder to grate the cheese so it was very uniformly distributed through the mixture and helped to hold the air whipped into the whites. Based on the suggestions of the other commentators, I only used 1/3rd a teaspoon of dried nutmeg and that seemed to work fine. I found the cayenne to be tasty but a little on the hot side so I am going to use a little less when I make the dish for my parents.


Make-Ahead Roasted Butternut Squash Casserole

I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends….

The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!)

Here’s a little summary of comments I received when I served it to the fam:

Eric: *Burns mouth.* “Holy sh*t, that’s hot. ” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.)

Adriana, three years old: “NO THANK YOUUUUUUU” (as she skips away with Arlo’s favourite toy in her grasp). Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh).

Arlo, one year old: *Screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some over his shoulder for good luck.

Me: *Scream and beat my hands in protest because I have to wait for it to cool* then enjoys two big servings.

You know the saying…as far as anyone knows, we’re a nice, normal family. Bahaha.

You may have noticed lately that I’ve been on a crusade to create as many time-saving recipes and make-ahead tips as I can. In recent posts, I shared Adriana’s Favourite 10-Minute Pasta, 8-Minute Pantry Dal, and Make-Ahead Thanksgiving Panzanella, to name a few. Last week, I came up with a make-ahead version for one of my favourite side dishes: Roasted Butternut Squash with Pecan Parmesan and Kale! I’m so excited to share how I tweaked the original recipe to minimize day-of prep time. Now that we’re getting into all kinds of holiday celebration meals, my goal is to share as many time-saving tricks with you as I can. It’s making life much less hectic in the Liddon household.

I discovered that this dish can be prepped and stored in the fridge two to three days in advance—and no one will be the wiser! This is a fun trick for holiday meal prep when sanity reaches an all-time low (or is that just me?).

1) Combine the chopped squash, minced garlic, parsley (not shown in the photo!), oil, and salt in an extra-large casserole dish. Pro tip: if I’m really short on time, I’ll occasionally buy fresh pre-chopped squash to save the hassle of peeling and dicing a large one! Sometimes you just gotta live your best life, ya know?

2) Stem and chop the kale, then place it into a zip bag or container.

3) Make the vegan parmesan, and place that into a separate fridge-friendly container.

When you’re ready to roast this beauty either later that day or as many as two to three days later, proceed with the recipe as usual…maybe while giving an evil cackle about how you outsmarted the original instructions. I won’t mind.

One thing’s for sure, I’ll be using this trick for all of my future holiday meals, and even busy weeknights! It’s so handy to have everything prepped and ready to go. I hope this tip helps streamline your own holiday meal planning as well. If you’re looking for more crunch-time holiday inspiration, don’t forget to check out my Make-Ahead Thanksgiving Panzanella recipe—it has had some great feedback so far. Oh, and let me know in the comments if you have any make-ahead recipe requests! I’d love to hear them.


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Thanksgiving Savory Bacon Butternut Squash Souffle

Guess what I did? I put on actual running shoes the other day, meaning yesterday, and they seriously felt like moon boots. It’s crazy how much more cushion they have compared to minimus shoes. I felt like a was bouncing like a little school girl every step I took. And I took way more steps than I wanted to. I HATE running. Like, absolutely completely hate it. I never used to hate it. But when you have 30 more pounds on you than you did in college, sh*t is different. Screw you running. You’re mean. My wide set hips hurt.

I just bought the jacket that’s going to make me love and accept Colorado for it’s wintery ugly soul.

So right now, I have SO much food in my house, it’s obnoxious. I’m trying to finish up all the pictures of food for my cookbook before it’s due on December 1st. And well, it’s a lot of recipes. I’ve gotten a handful done, but I still have about 20 to go. That means I’m usually cooking 3-5 a day, plus making a recipe for the blog. I’ve figured out another reason to have a boyfriend, they eat lots. Then I have someone to help me put on fitted sheets and eat my extra food. Laura can only eat so much, she’s small.

And please don’t offer to come over and eat my food, especially if you’re in Maine. Or Florida. Or Nebraska. Or really any other place than Denver. If you’re in Denver, and you’re not a weirdo, I’ll think it over. But based on the fact that there has been crime sprees up the wazoo in the Denver area, I trust none of you Denverians. Where’s the love people? I’ve come to find out in my 24 years that the more you love people, the more they will love you back. That’s a lie, but I’m still trying.


Cook's Notes

Butternut squash is so sweet that you don't even need to add any sugar to the squash part itself. I just put in a bit of maple syrup, for flavour. The crunchy, sweet topping with pecans just takes it up a notch for special occasions or makes every day meals feel special. If you're feeling extra naughty, double the topping and pile it on, for some extra crunchy goodness.

I make this ahead by roasting the squash off ahead and keeping it in the fridge until the big day. Then I just have to mix it up, add the topping and pop in the oven.


More ways you can season the squash

In this recipe, olive oil, garlic, and chili powder combine to create a wonderfully intense flavor experience. Another option is to use butter, garlic powder, and Parmesan. But the recipe below is the one I use most often.

Some people like to use brown sugar or maple syrup. Personally, I'm not a big fan of sweet-tasting side dishes - I prefer to save my sweet-tasting foods for dessert!

But if you'd like to give it a try, simply drizzle the squash with 2 tablespoons of unsalted butter and 1 tablespoon of maple syrup, then bake.



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