Butternut Squash Souffle Side Dish

Fluffy, dreamy Butternut Squash Soufflé. A star on any plate! ✨🧡😋

1. What to Know First:

Butternut Squash Soufflé is an elegant side dish that brings a touch of warmth and sophistication to any meal. Its delicate texture and subtly sweet flavor make it a delightful addition to your culinary repertoire.

2. Essentials for the Recipe:

• Butter to grease the ramekins
• 1/2 butternut squash, peeled and roasted (for instructions go here)
• 1/2 teaspoon cinnamon
• 3 egg whites
• 2 egg yolks
• 1/2 teaspoon ground ginger
• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• Splash of vanilla extract
• 1/4 cup whole milk

3. Step by Step:

Begin by roasting the butternut squash until tender and then puréeing it until smooth. Gently fold in the egg yolks, followed by the whipped egg whites to create a light and airy mixture. Bake until puffed and golden brown.

Step 1: Prepare Squash Puree & Infuse Cream

First, puree the butternut squash with a blender until smooth, then set aside to cool. In a small saucepan, combine cream, milk, nutmeg, cinnamon, ginger, and vanilla. Gently heat the mixture until it just begins to simmer. Meanwhile, in a separate bowl, whisk the egg yolks and sugar together until the mixture turns pale yellow.

Step 2: Temper the Egg Yolks

Gradually add about a cup of the hot cream mixture to the whisked egg yolks, continuously whisking to temper the yolks. This prevents them from scrambling. Once tempered, pour the yolk and cream mixture back into the saucepan and continue stirring over low heat to gently cook the yolks.

Step 3: Combine Custard and Squash, Preheat Oven

The mixture should thicken in a few minutes as it cooks gently; then, remove from heat and stir it into the cooled butternut squash puree. Make sure everything is fully combined. Next, preheat your oven to 190°C (375°F), ensuring the oven rack is positioned near the bottom for even baking.

Step 4: Prepare Ramekins & Whip Egg Whites

Place a baking sheet in the oven. Butter your ramekins generously and dust the insides and rims with sugar to prevent sticking. In a clean bowl, whisk egg whites until glossy, stiff peaks form. The peaks should hold their shape and support the weight of an egg. Use a spatula to gently fold the egg whites into the squash mixture, a scoop at a time, ensuring a homogeneous mixture without overmixing. Carefully scoop the mixture into the prepared ramekins, filling them to the rims.

Step 5: Bake the Soufflés

Bake the ramekins on the lower rack of the preheated oven for approximately 25 minutes, or until the tops are golden brown. The soufflés should rise noticeably, with firm tops and slightly jiggly centers, indicating they are perfectly cooked. Serve immediately for the best texture.

4. Serving Suggestions

Serve the soufflé immediately after baking to enjoy its maximum height and delicate texture. It pairs beautifully with roasted meats, poultry, or vegetarian mains. A sprinkle of fresh herbs adds a touch of elegance.

5. Nutrition

Serving size: 4 servings, Calories: 234kcal, Protein: 6g, Fat: 18g, Carbohydrates: 14g, Fiber: 2g, Sugar: 4g, Cholesterol: 143mg, Sodium: 92mg

6. Wrapping It Up:

Butternut Squash Soufflé is a delightful way to elevate your side dish game. Its creamy texture and subtle sweetness will impress your guests and leave them wanting more. Give it a try and share the joy!