Butternut Squash Souffle Side Dish

The recipe Butternut Squash Souffle Side Dish is ready in approximately 45 minutes and is definitely a great gluten free, lacto ovo vegetarian, and primal option for lovers of Mediterranean food. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 234 calories. This recipe serves 4 and costs 81 cents per serving. It is brought to you by Foodista. It works well as a very reasonably priced hor d'oeuvre. Not a lot of people made this recipe, and 2 would say it hit the spot. Head to the store and pick up egg yolks, heavy cream, cinnamon, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is pretty good. Butternut Squash Souffle Side Dish, Side Dish Saturdays: Twice Baked Butternut Squash, and Easy Butternut Squash Skillet – My New Favorite Side Dish are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Puree butternut squash with blender and set aside to let cool.
2. In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.
3. Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.
4. Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.
5. Then add yolks and cream back to saucepan and keep stirring over low heat.
6. Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.
7. Preheat oven to 375 degrees, making sure the rack is near the bottom.
8. Place a baking sheet in the oven.
9. Butter your ramekins and dust the insides and rims with sugar.
10. Then take egg whites in a clean bowl and whisk until glossy. It should form stiff peaks when you remove your whisk from the bowl, and should be able to hold the weight of an egg.
11. Use a spatula to combine the egg whites scoop by scoop into the squash mixture, making sure they form a fully homogeneous mixture, but do not overmix.
12. Carefully scoop your mixture into the ramekins up to the rims.
13. Bake on lower rack for about 25 minutes, or until tops are golden brown.
14. They should rise, but with firm tops and jiggly centers.

 

Step by step:

1. Puree butternut squash with blender and set aside to let cool.In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.

2. Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.Then add yolks and cream back to saucepan and keep stirring over low heat.

3. Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.Preheat oven to 375 degrees, making sure the rack is near the bottom.

4. Place a baking sheet in the oven.Butter your ramekins and dust the insides and rims with sugar.Then take egg whites in a clean bowl and whisk until glossy. It should form stiff peaks when you remove your whisk from the bowl, and should be able to hold the weight of an egg.Use a spatula to combine the egg whites scoop by scoop into the squash mixture, making sure they form a fully homogeneous mixture, but do not overmix.Carefully scoop your mixture into the ramekins up to the rims.

5. Bake on lower rack for about 25 minutes, or until tops are golden brown.They should rise, but with firm tops and jiggly centers.

Nutrition Information:

covered percent of daily need