How to make squash souffle
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- Amy Topel , Educator and Food Columnist, The Green Guide
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Amy Topel
Educator and Food Columnist, The Green Guide
Planning a winter party? Learn how to make an organic winter squash souffle with The Green Guide's food columnist, Amy Topel. These are delicious!
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Instructions
How to make squash souffle
Here’s how to make a lovely baked squash soufflé that’s a great alternative to pumpkin pie.
Prepare the squash:- Preheat an oven to 350 degrees.
- Cut the squash in half and scoop out the seeds and fiber with the spoon.
- It’s best to roast the squash as you want it to be as dry as possible for the soufflé. Set the squash halves open side-down on a cookie sheet with a little bit of water.
- Bake at 350 for an hour to an hour and a half, or until it’s very tender easily pierced with a knife.
- Let sit for about 40 minutes until cool enough to handle. Scoop out the flesh and mash in a bowl until smooth. Measure about ¾ of a cup of the mashed squash and set aside.
*Raise oven temperature to 400 degrees.
Make the soufflé base:- For the soufflé base heat 3 tablespoons of butter in a small saucepan. Heat gently; don’t let it brown or burn.
- Once melted, sprinkle in 3 tablespoons of flour and gently stir (this is called a roux). Stir and cook for about 2 minutes until the raw flour taste is gone.
- Add 9 oz. of milk and cook, stirring, until thickened (this is a béchamel sauce).
- Put it in a bowl to cool before adding eggs so the eggs don’t scramble.
- Add 4 egg yolks and stir until incorporated. Add the turbinado sugar, squash puree, cinnamon, ginger and nutmeg and mix well.
Add whipped egg whites:- In a separate bowl, whip 4 room-temperature egg whites with a little bit of sugar until stiff peaks are formed (about 4-6 minutes).
- Using a spatula, add about 1/3 of the egg whites to the soufflé base, gently folding it in (use gentle motions so that you don’t deflate the egg whites). Once incorporated, add the rest of the egg whites all at once. The mixture doesn’t need to be fully incorporated; just combined.
Fill the ramekins:- Prepare 8 ramekins with butter and sugar.
- Gently spoon the soufflé mixture into the ramekins and bake immediately for 15 minutes at 400 degrees.
- You’ll know the soufflés are done when they’ve risen considerably and are dry on top.
Top each ramekin with a dollop of the strained yogurt. 
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Shopping List
How to make squash souffle
One winter squash
Large spoon
Cookie sheet
Spatula
Whisk
Mixing bowls
Eight 4 oz. ramekins
Water
3 tbsp. butter + additional for preparing ramekins
3 tbsp. flour
9 oz. milk
4 eggs, separated
½ cup turbinado sugar + additional for preparing ramekins
¼ tsp. ground cinnamon
1/8 tsp. ground ginger
Two pinches ground nutmeg
Pinch of table sugar
Strained lowfat yogurt for garnish
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