Roasted Butternut Squash Souffle Food

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
• Place butternut squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
• Sift flour, baking powder, and salt together in a bowl.
• Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
• Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

TWICE-BAKED BUTTERNUT SQUASH AND SAGE SOUFFLé

Steps:

• Heat the oven to 220°C/200°C fan/gas 7. Put the squash and garlic in a large roasting tin, season, then drizzle with a generous glug of oil and toss everything together. Roast for 30 minutes or until tender.
• Meanwhile, pour the milk into a saucepan, then add the onion, bay leaf and nutmeg and bring to the boil. Turn off the heat, leave the mixture to infuse for 10 minutes, then discard the onion and bay leaf.
• In another pan, melt the butter over a low heat. Stir in the flour and mustard powder, then cook until the mixture is bubbling and smells biscuity. Slowly pour in the infused milk, whisking with a balloon whisk as you go, to make a smooth sauce. Cook for 4-5 minutes on a low heat, whisking constantly, until you have a very thick sauce - it should cling to the whisk. Season, then add three quarters of the cheddar and all of the sage and egg yolks. Beat with a wooden spoon until the sauce comes away cleanly from the side of the pan.
• When the squash is cooked, tip it into a mixing bowl and squeeze in the garlic flesh (discard the skins). Mash until really smooth, then stir into the cheese sauce with a wooden spoon until combined.
• In a clean, large mixing bowl, beat the egg whites using an electric mixer until medium-stiff peaks form. Fold one spoonful of the egg whites into the sauce to loosen it a little, using a metal spoon. Add the rest, folding it in quickly but gently.
• Turn the oven down to 180°C/160°C fan/gas 4. Spoon the mix into the prepared moulds or ramekins, filling to the top. Put them in a deep roasting tin, then pour freshly boiled water into the tin to come halfway up the sides of the moulds/ramekins. Bake for 17-18 minutes.
• When the soufflés have risen and are still a little wobbly in the centre, remove the tin from the oven, then lift the moulds/ramekins out of the water and set aside to cool (they'll sink a little). Once cool, run the blade of a small, sharp knife around the edge of each soufflé and turn out into individual ovenproof dishes or one large one.
• Turn the oven to 220°C/200°C fan/gas 7. Pour the cream over and around the soufflés in their dishes/dish, then top with the parmesan and remaining cheddar. Bake for 10 minutes or until golden and bubbling. Serve warm with a sharp green salad.

BUTTERNUT SQUASH SOUFFLE OR KUGEL

Steps:

• preheat oven to 350.
• if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
• Scrape flesh from skin- should be 3-4 cups.
• beat together flour, sugar, oil, eggs, and milk.
• add squash and mix well.
• bake in 9x13 glass or ceramic baking dish for 60 minutes.
• can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

EASY BUTTERNUT SQUASH SOUFFLE

Steps:

• Begin by preheating your oven to 350 degrees and grease a 1.5 quart casserole dish or souffle dish.
• In a large mixing bowl, puree the butternut squash and then add the remaining ingredients.
• Blend with a hand mixer until the ingredients are smooth.
• Bake for about 55 minutes or until the souffle is the consistency of a quiche.

YUMMY SQUASH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place unopened frozen squash package on a microwave-safe plate with directions side up. Cook on high, 4 to 6 minutes. Rest in microwave, 1 to 2 minutes. Carefully remove plate from microwave. Mix squash and melted butter together in a bowl.
• Stir milk, eggs, sugar, flour, and vanilla extract together in a pan until combined; add squash mixture. Sprinkle cinnamon across the top.
• Bake in the preheated oven until top is golden brown, about 1 hour.

BUTTERNUT SQUASH SOUFFLE

Steps:

• Steam or roast peeled squash and puree. Measure out two cups.
• Blend or puree all the ingredients together until smooth. Pour into greased 1.5-quart casserole dish.
• Bake on 350 for 50-60 minutes or till the souffle is set much like a pumpkin pie.

EASY BUTTERNUT SQUASH SOUFFLE

Steps:

• Preheat your oven to 350 degrees F. Boil 4 cups of water, let them slightly cool, then pour them into a 9 X 13-inch baking dish (this will be your water bath). Grease six ¾-cup ramekins with butter.
• Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add 1/2 cup water for large squash pieces or 1/4 cup for small pieces. Cover and microwave until tender. Drain well. How long to microwave the squash will depend on the size of the squash pieces. Small ones, such as those that come in a bag of frozen squash, will likely take about 7 minutes. Large ones can take as long as 15 minutes.
• Place the cooked and drained squash along with the remaining ingredients in your food processor. Process on low for a few seconds, then process on high until well combined and frothy, about 1 minute.
• Pour the mixture into a spouted measuring cup, then into the ramekins. You can fill the ramekins almost to the top.
• Place the ramekins in the water bath. Bake until their center appears set and a toothpick inserted in it comes out clean, 30-40 minutes. Remove from the oven. Allow the souffle to cool in the pan for 10 minutes before serving.

BUTTERNUT SQUASH KUGEL

Steps:

• 1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray. 2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well. 3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired. 4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.

BUTTERNUT SQUASH SOUFFLE

Steps:

• Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
• Preheat oven to 350 degrees F.
• Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
• Toss the corn flakes, brown sugar, and butter together until all is coated.

BUTTERNUT SQUASH SOUFFLé

Steps:

• Preheat the oven to 350°F. Coat a 1 ½- to 2-quart casserole dish with cooking spray.
• In a large bowl, whisk together the milk, applesauce, sugar, salt, vanilla, cinnamon, nutmeg, eggs, and squash. Add the flour and whisk until well combined. Spoon the mixture into the prepared dish. Bake at 350°F until set, about 45 minutes.
• Serving size: about ⅔ cup

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 180C/350F/Gas 4.
• Place the squash in a roasting tin, cut-sides up.
• Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme.
• Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places.

BUTTERNUT SQUASH SOUFFLé

Steps:

• Preheat the oven to 350°F. Halve the butternut squash lengthwise and remove the seeds and strings. Brush the insides with oil; season with salt and pepper. Turn the squash over and place the halves side by side on a rack in a roasting pan, cut side down. Bake for 45 minutes, until fork-tender.
• Remove the squash from the oven, scoop out the flesh, and put it in a food processor; you should have 2 cups. Add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Scrape the butternut squash puree into a bowl and cool to room temperature. Whisk in the egg yolks to cream out the filling.
• In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest.
• Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners' sugar before serving.