Winter Squash Soufflé
Preheat the oven to 350°F F. Butter and flour a 6 cup soufflé dish.
In a large mixing bowl, combine the squash with the egg yolks, butter, salt, orange zest,
nutmeg, and pepper to taste. Beat well to combine.
In another bowl, beat the egg whites until stiff. Fold into the squash mixture. Transfer to the
prepared soufflé dish.
Bake for about 40 minutes, until the top is golden brown. A skewer inserted in the center
should reveal that the soufflé is dry, not wet.
Serve immediately. Serves 6.
- 4 cups cooked and mashed winter squash or pumpkin
5 fresh eggs, separated
4 tbsp. butter
3 tbsp. brown sugar
½ tsp. tsp. salt
1 Tbsp. grated orange or lemon zest
¼ tsp. ground nutmeg
Freshly ground black pepper
Preheat the oven to 350°F F. Butter and flour a 6 cup soufflé dish.
In a large mixing bowl, combine the squash with the egg yolks, butter, salt, orange zest,
nutmeg, and pepper to taste. Beat well to combine.
In another bowl, beat the egg whites until stiff. Fold into the squash mixture. Transfer to the
prepared soufflé dish.
Bake for about 40 minutes, until the top is golden brown. A skewer inserted in the center
should reveal that the soufflé is dry, not wet.
Serve immediately. Serves 6.
- From: The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and
Andrea Chesman
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