When I was little, I thought squash was kind of weird. Orange and squishy; I only liked it with lots of butter and salt. Actually I loved everything with lots of butter and salt, but that’s another blog post.
I’ve realized now that I love squash as long as it is pureed really well so it’s nice and creamy; like in my Butternut Squash Soup recipe.
I absolutely love this fluffy souffle, and it’s so much easier to make than I ever thought a souffle would be! It would be perfect with a Thanksgiving dinner or on a cold winter night with roast or a stew.
- 1 medium butternut squash
- 4 egg yolks
- 1/2 cup [url href=”http://www.amazon.com/gp/product/B001HTJ2BQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001HTJ2BQ&linkCode=as2&tag=coituppa-20&linkId=KO2MA5ZAFSNKENP6″ target=”_blank”]coconut milk[/url]
- [url href=”http://www.amazon.com/gp/product/B000BD0SDU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000BD0SDU&linkCode=as2&tag=coituppa-20&linkId=GU2OAXPYKGQCALMS” target=”_blank”]Salt[/url] to taste
- [url href=”http://www.amazon.com/gp/product/B0078U3HXC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0078U3HXC&linkCode=as2&tag=coituppa-20&linkId=GDZI6AW6Z5WDAQOH” target=”_blank”]Pepper[/url] to taste
- 4 egg whites
- Preheat oven to 350 degrees F.
- Grease and flour (with arrowroot starch) a casserole or souffle dish.
- Poke the squash all over and microwave for 15-20 minutes, or until tender.
- Let cool a bit, cut in half, scoop out seeds, and scoop flesh into a food processor.
- Add the egg yolks, coconut milk, salt, and pepper to the food processor.
- Process until smooth. Transfer to a large mixing bowl.
- Whip the egg whites until stiff.
- Fold the egg whites into the squash.
- Transfer to the souffle dish.
- Bake for 40-50 minutes
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Shared at Savoring Saturdays