Hi I'm Amy Topel from the Green Guide for howdini and today I'm going to show you how to make a lovely baked squash souffle that's a great alternative to pumpkin pie.
The first step is to prepare the squash. I'm going to cut this squash in half and then scoop out the seeds. It's best to roast a squash for a squash souffle because what we're looking for is the pulp to be as dry as it can be. To scoop out the seeds just take a regular spoon and just scrap until you can remove as much of the seed as you can. You want to get rid of all the fiber that's on the inside as well because it won't be nice in the finished souffle. So once I've scooped all the seeds out, I'm going to simply set my two squash halves on a cookie sheet with a little bit of water, and bake it at three hundred and fifty degrees for maybe an hour or an hour and a half. You just want it to be very tender when pierced with a knife.
Okay I've allowed the squash to cool for about forty minutes just to make sure it's not too hot to handle, and now I'm going to scoop the flesh out and out it into a bowl so I can mash it. Once the squash is fully mashed I'm going to measure out three quarters of a cup and proceed to make my souffle.
To make the souffle base we're going to start with three tablespoons of butter in a small saucepan. We're going to put the butter in and gently heat it. You don't want it to brown or burn in any way. So I'm sprinkling three tablespoons of flour into my saucepan with the melted butter. I'm going to stir this around and get the two to be completely incorporated. This step is actually referred to as making a roux. And what I want to do is cook this mixture for about two minutes so I get out any raw flour flavor. I'm now going to add nine fluid ounces of milk to my butter and flour mixture. If you were in France you'd know this sauce as a bechamel. So we cook these two together until I get a thick paste. So the bechamel has thickened sufficiently and I'm now going to put it in a bowl so it can cool slightly before I add the eggs. I don't want them to scramble. So I'm now ready to add in four egg yolks. Once I put the egg yolks into the mixture I want to stir it around to get it completely incorporated.
The next step is to add the squash puree, sugar, and spices. I'm adding in a half a cup of turbinado sugar. I prefer turbinado sugar in this recipe because it has a nice molasses sort of flavor to it that really works well with the squash. I'm then going to add in three quarter cup of the squash puree, a quarter teaspoon of ground cinnamon, an eighth of a teaspoon of ginger, and two pinches of nutmeg. Once I get those things in I really want to make sure that I've really mixed well to that it's fully incorporated.
The next step is the whip the egg whites with a little bit of sugar to make a nice, airy foam. You start with room temperature egg whites. That way you get more volume. If they're cold you're just not going to get enough air incorporated. I think I'm done. We refer to this as stiff peaks.
I'm now going to combine my whipped egg whites with my souffle base. And I have to do this pretty carefully because what I want to make sure that I don't do is deflate the egg whites. So I'm going to remove the whisk and switch back to a spatula. I'm going to fold a small amount of the egg white into my souffle base to sort of lighten it up. Put in approximately a third of an egg white. I want to gently fold the two together and I'm going to add in the rest all at the same time. Using that same gentle folding technique I'm just going to keep incorporating the two until they've formed a fairly homogenous mixture. It doesn't need to be one hundred percent incorporated.
So I'm now ready to put the mixture into the souffle cups and bake them. I've prebuttered and sugared eight, four ounce ramekins. Just as I was worried about losing air in my souffle as I was folding it together, I'm equally as worried about losing air as I fill the souffle into the cups. So this whole process has to be very gentle.
I've preheated an oven to four hundred degrees and I'm going to put the souffles in immediately. I'm going to bake the souffles at four hundred degrees for about fifteen minutes. It's very easy to know when they're done because they've really expanded dramatically and the top will look dry. To garnish a souffle, I like to use just a little dollop of drained low-fat yogurt. The tanginess of the yogurt really adds a nice touch to the super sweetness of the souffle itself. I'm just going to try a little here. Mmm. It's delicious. I'm Amy Topel from The Green Guide for howdini.