Butternut Squash Soufflé

Please note:   Soufflés are not as difficult or fussy as the movies depict.  In fact, you can prepare the mixture in advance for hours, prior to putting into the baking dish and baking.  It is a delicate product, but not scary.  I used amazing local products, such as, organic butternut squash, grown by Kelly Ditz, wonderful and consistent eggs, by Nature's Farm, Prairie Mills Flour, and Notre Dame butter.

 

Butternut Squash Soufflé

Preheat oven to 425º F

Part 1:
Make a Béchamel Sauce by combining the following with a small whisk over a double boiler or Bain Marie;

3 tbs. Butter
1/2 cup flour
Add a scant cup cold milk (3/4 cup)
and continue to whisk over the steam heat until thickened.
Season with salt, pepper and nutmeg.

Part 2:

Sauté 1 chopped onion,
1 half roasted butternut squash
1/4 cup toasted almonds

Blend squash mixture to a smooth paste and set aside.

Part 3:

Add squash mixture to bechamel and whisk in. Then add 4 – 5 egg yolks from large eggs.
Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately. Enjoy with a light salad with a vinaigrette. Try with a chocolate fondue for dessert.

Enjoy!

Chocolate Soufflé for 2 or 3

 Chocolate Soufflé

On New Year's Eve, my daughter requested something special for breakfast.  As I was already doing 5 other things, sure! 

This recipe for chocolate soufflé is relatively easy to prepare, if you get everything ready first.  Nature's Farm egg whites whip up so wonderfully, this recipe makes 3 ramekin soufflés.

Chocolate Soufflé

1+ tbs melted butter, for brushing inside the ramekins and as an ingredient

2 tbs white sugar

2 ounces dark chocolate callets (chips, or broken pieces)

1 tbs flour

4 1/2 tbs milk

pinch salt

1 large egg yolk

2 large egg whites

pinch of cream of tartar

Preheat oven to 375ºF.  Have a baking dish that fits 2-3 ramekins.

Brush the insides of the ramekins with melted butter, and then coat with white sugar, keeping the extra sugar poured off for the soufflés.

Place chocolate in a metal bowl over a water bath.  Do not let the bowl touch the water or come to a boil.  In a separate saucepan, use melted butter and whisk in flour.  Cook and stir until thickened and incorporated, for about a minute.  Transfer to the melted chocolate.  Add salt.  Add egg yolk and keep the bowl warm over the water bath.  

Whip egg whites with a pinch of cream of tartar, until a soft peak, adding the sugar, 1/3 at a time.  

Mix almost half of the egg whites with the chocolate mixture.  Then gently fold in the remaining egg whites.  Divide mixture into the ramekins.  Place in the baking dish and bake for 12-15 minutes, until the soufflés have risen.

Serve, and enjoy immediately.