I thought I was pretty clever with the title of this post : ). I made a squash souffle using the sunshine variety of kabocha squash. The skin is a bright orange color and is filled with sweet, nutty, and completely stringless flesh. The texture is creamy making this an excellent choice for a souffle. The flavor is rich and I only added a splash of maple syrup along with a small pat of butter for seasoning. No nutmeg, zest, or brown sugar needed! The color of souffle was vibrant and reminded me of a beautiful sun-shining fall day. I think I have only made one other souffle in my life, back in high school, and yes it rose! So my experience is limited but I wasn’t going for anything fancy here. Just some squash along with eggs. It did rise within my dish, you just can’t tell since the dish was bigger than needed, so it didn’t puff out the top. Once I pulled it from the oven I was photographing as quick as I could before the sinking kicked in.
Since I love squash so much I let the souffle be the highlight of the meal. We made a box of Seeds of Change Velleron French-Style Herb Whole Grain Blend and I topped that with some celeriac and onion browned in olive oil.
- sunshine squash
- pat of butter, plus more to grease dish
- splash of maple syrup
- 2 eggs, room temperature
- First half squash, deseed, and bake in the oven at 350° until tender, 40 minutes. Once cool enough to handle scoop out flesh and puree with butter and syrup. I used my immersion blender. My squash was ridiculously sweet so I didn’t need much syrup but season to your liking.
- Separate egg yolks and whites. Mix the yolks in with the pureed and cool squash. Beat the egg whites with a hand held mixer to make stiff peaks. Room temperature egg whites help this process along and use a medium speed. Fold egg whites into squash.
- Place in a greased souffle dish and bake in a 375° oven for 25-35 minutes until squash has risen and is slightly browned on top.