ACORN SQUASH SOUFFLé
Steps:
- Preheat oven to 400 degrees. On a foil lined baking sheet, place acorn squash halves face down. Roast in oven 30-40 minutes, or until flesh of squash is soft and can be easily pierced with a fork. Let cool, then scoop out squash flesh into a large mixing bowl. Turn down oven to 350 degrees.
- In the mixing bowl, add to squash the eggs, heavy cream, melted butter, vanilla, cinnamon, allspice, and salt, mixing thoroughly with a whisk to break up all the chunks of squash into a smooth, even texture. Pour into a baking dish greased with coconut oil or butter. Cook in oven for 30 minutes, or until casserole is turning slightly golden brown on top. Meanwhile, toast pecan pieces in a sauté pan on medium high heat for 4-6 minutes, tossing often and being careful not to burn. Top casserole with toasted pecan pieces and serve.
WINTER SQUASH SOUFFLé
Categories Milk/Cream Mixer Egg Side Bake Thanksgiving Vegetarian Squash Fall Winter Swiss Cheese Nutmeg Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 11
Steps:
- Generously butter a 2-quart shallow ceramic or glass baking dish.
- Put oven rack in middle position and preheat oven to 425°F.
- Melt butter (3 tablespoons) 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 stiff 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 freshly ground pepper.
BUTTERNUT AND ACORN SQUASH SOUP
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Provided by LEAH977
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g
ROASTED BUTTERNUT SQUASH SOUFFLE
A great side dish to impress. Good for potlucks and holiday meals.
Provided by KeeperoftheSweets
Categories Side Dish Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g
WINTER SQUASH SOUFFLE BAKE
This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )
Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
- Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
- Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
- In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
- With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
- Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
- Best Recipes from Time Life Books.
EASY BUTTERNUT SQUASH SOUFFLE
An easy recipe for an airy, delicate butternut squash souffle that does not require separating the eggs. It's the perfect fall and winter side dish!
Provided by Vered DeLeeuw
Categories Side Dish
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 0.75 cup, Calories 153 kcal, Carbohydrate 14 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Sodium 76 mg, Fiber 2 g, Sugar 7 g
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.
SQUASHED SQUASH ( HUBBARD OR BUTTERNUT )
A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it -- it's easy and delicious!
Provided by Lennie
Categories Vegetable
Time 13m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pierce the squash in several spots with a fork or skewer.
- Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
- Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
- Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
- Add the butter and nutmeg, and mash well.
- Taste; add salt and pepper if desired; serve.
- A wee bit of cream can also be added when mashing, if you're feeling decadent.
BUTTERNUT SQUASH SOUFFLE
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories Vegetable
Time 1h10m
Yield 1 souffle, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Add margarine to squash; stir until melted.
- Add sugar, milk, salt, and spices.
- Beat with an electric mixer on low speed until blended.
- Add eggs, beat well.
- Stir in vanilla.
- Turn into a greased casserole dish.
- Bake at 325* until souffle is set.
- Serve immediately.
Nutrition Facts : Calories 251.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 107.7, Sodium 304, Carbohydrate 40.2, Fiber 1.2, Sugar 34.7, Protein 4.2
YUMMY SQUASH SOUFFLE
Yummy family favorite for any age.
Provided by Publik119
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 27 g, Cholesterol 103.9 mg, Fat 14.4 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 8.5 g, Sodium 127.8 mg, Sugar 14.8 g
HUBBARD SQUASH SOUP
This recipe was developed over a series of small experiments. I wanted to do something different with a Hubbard Squash. After a few tries, I wrote down what tasted best, and am pretty happy with this delicious winter soup. I make a huge batch, then freeze in small zip lock bags for a quick lunch!
Provided by LindaD 2
Categories Vegetable
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut Hubbard Squash in two pieces.
- Put in roasting pan with 2 inches water on bottom of pan.
- Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
- Saute onion in 2 tablespoons butter till carmalized.
- Put all ingredients into a food processor and process until very smooth.
- (My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
- Add the steamed brocolli and ham cubes.
BUTTERNUT SQUASH SOUFFLE
A great start or side to a fall meal! Pineapple can be used in place of the oranges. Alternate method for pureeing butternut Recipe #194908 which is very easy!
Provided by Rita1652
Categories Low Protein
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 40 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups.
- Stir squash together with oranges, butter, extract and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.
- Spoon into 6 ungreased 6-ounce souffle dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.
- Sprinkle each with toasted almonds and serve immediately.
Nutrition Facts : Calories 147.7, Fat 5.2, SaturatedFat 1.9, Cholesterol 75.6, Sodium 55.1, Carbohydrate 23.9, Fiber 3.7, Sugar 8.7, Protein 4.6
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