Winter Squash Souffle: Date Added: 29 Oct 2012 Ingredients:

Serves four
Serve warm from the oven with a nice crisp salad as a main dish, it can also be served as a side dish and it will yield 6-8 portions. I substituted olive oil for the butter with very good results.
From Gourmet Magazine 2006
3 tbsp unsalted butter or olive oil plus additional for greasing
3 tbsp all-purpose flour
1 cups milk
1 (12 oz) package frozen squash puree, thawed
1 cup coarsely grated Swiss cheese ( 4 ounces)
1 tbsp brown sugar
tsp salt, or to taste
tsp cayenne
1/8 tsp freshly grated nutmeg
3 large egg yolks
4 large egg whites

Cooking Instructions:

Generously butter a 2 quart shallow ceramic or glass baking dish
Put oven rack in middle position and preheat oven to 425
Melt butter ( 3 tbsp) (or olive oil) in a 2 quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened about 3 minutes. Whisk in squash, cheese, brown sugar, salt , cayenne, and nutmeg until combined ( mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold soft peaks. Fold one-fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish, and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately with fresh ground pepper
Makes 4 servings 350 calories per serving

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