Butternut Squash Souffles


Butternut Squash Souffles
Butternut Squash Souffles Don’t let the “SOU” in Souffless scare you. They will take a nose dive the moment you take out of the oven. No worries! They still look and taste great for you butternut lovers out there. Adapted by Matt Kadey
Recipe type: Sides
  • ½ pound butternut squash, peeled and diced (2 cups)
  • 3 tablespoons flour, divided
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • ¼ teaspoon pepper
  • ½ cup low-fat milk
  • ½ cup shredded Gruyere chesse, plus a little more for garnish on top
  • 3 large eggs
  1. Steam or boil the butternut squash until very tender. Transfer to a medium bowl and mash with a fork or potato masher. You only need 1 cup butternut puree for this recipe. Let cool to room temperature.
  2. Preheat oven to 375
  3. Generously grease 12 muffin cups with butter and dust with 1 tablespoon flour. Tap out any excess flour. In a medium saucepan, melt the butter over medium-low heat. Add the onion, sage, and pepper. Cook, stirring often, until the onion is softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons flour and cook for 3 minutes, stirring often. Gradually add the milk, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in the mashed squash, and Gruyere cheese. Whisk in the egg yolks one at a time.
  4. In a clean medium bowl, beat the egg whites at medium speed until stiff peaks form. Whisk one-quarter of the egg whites into the squash mixture, and then gently fold in the rest. Divide the mixture among the prepared muffin cups and bake until puffed and golden brown on top, about 18 minutes. Resist the temptation to open the oven door during cooking, as the can much up the rising.
  5. Let cool for several minutes before unmolding. The soufflés will take a nose dive in the middle upon cooling. Serve with additional shredded cheese on top.