Squash Souffle
Instructions
Prepare the squash:
* Preheat an oven to 350 degrees.
* Cut the squash in half and scoop out the seeds and fiber with the spoon.
* Its best to roast the squash as you want it to be as dry as possible for the souffl. Set the squash halves open side-down on a cookie sheet with a little bit of water.
* Bake at 350 for an hour to an hour and a half, or until its very tender easily pierced with a knife.
* Let sit for about 40 minutes until cool enough to handle. Scoop out the flesh and mash in a bowl until smooth. Measure about of a cup of the mashed squash and set aside.
*Raise oven temperature to 400 degrees.
Make the souffl base:
* For the souffl base heat 3 tablespoons of butter in a small saucepan. Heat gently; dont let it brown or burn.
* Once melted, sprinkle in 3 tablespoons of flour and gently stir (this is called a roux). Stir and cook for about 2 minutes until the raw flour taste is gone.
* Add 9 oz. of milk and cook, stirring, until thickened (this is a bchamel sauce).
* Put it in a bowl to cool before adding eggs so the eggs dont scramble.
* Add 4 egg yolks and stir until incorporated. Add the turbinado sugar, squash puree, cinnamon, ginger and nutmeg and mix well.
Add whipped egg whites:
* In a separate bowl, whip 4 room-temperature egg whites with a little bit of sugar until stiff peaks are formed (about 4-6 minutes).
* Using a spatula, add about 1/3 of the egg whites to the souffl base, gently folding it in (use gentle motions so that you dont deflate the egg whites). Once incorporated, add the rest of the egg whites all at once. The mixture doesnt need to be fully incorporated; just combined.
Fill the ramekins:
* Prepare 8 ramekins with butter and sugar.
* Gently spoon the souffl mixture into the ramekins and bake immediately for 15 minutes at 400 degrees.
* Youll know the souffls are done when theyve risen considerably and are dry on top.
