Butternut Squash Soufflé

On the table: Kosher Grill In South Florida
Butternut Squash Soufflé. The Harbour Grill

Dairy / Parve

  • 210 grams butternut squash
  • Zest of 1 orange
  • 35 grams flour
  • 35 grams melted butter or margaine
  • 15 grams salt
  • 7 oz. of whole milk or soy milk
  • 4 egg yolks
  • 5 egg whites
  • Sour cream and scallions, to serve
  1. Preheat oven to 375°F
  2. Cut, peel and remove seeds from butternut squash. Place in a baking sheet covered with parchment paper and bake 30 minutes, or until fork tender
  3. In a food processor, add the cooked and cooled butternut squash and the orange zest; process until smooth. Set aside
  4. In a a small bowl, mix flour, butter or margarine and salt. Set aside
  5. In a small pot, bring milk to boil on medium heat. Add flour mixture and whisk until dissolved. Lower heat and continue cooking for about 3 minutes
  6. Add butternut puree and whisk
  7. Add egg yolks and whisk until well incorporated. Remove from heat
  8. Whip the egg whites into a foam
  9. Fold the egg whites into the soufflé in three additions
  10. Butter 4 ramekins of 5 oz. and sprinkle with flour until the molds are coated
  11. Fill the ramekins and bake for 18 minutes
  12. Serve with sour cream and finely chopped scallions