W W W. D I S T I N C T LY M O N TA N A . C O M
45
SOUFFLÉ OF BUTTERNUT SQUASH*
3 Tbsp unsalted butter
¾ tsp kosher salt
3 Tbsp all-purpose flour
¼ tsp cayenne pepper
1-1/2 cups whole milk
¾ tsp freshly grated nutmeg
12 oz butternut squash*, cubed, roasted and puréed
4 large egg whites
3 large egg yolks
1 cup grated Swiss cheese
1 Tbsp brown sugar, packed
Butter a two-quart soufflé dish or glass baking dish liberally
with unsalted butter.
Preheat the oven to 425°.
Melt 3 Tbsp butter in a heavy saucepan over medium low heat,
then add flour to create a roux. Whisk for a couple of minutes to
cook out the raw flour taste, then add the milk in a slow and steady
stream. Bring the mixture to a boil, then reduce to a simmer, whisk-
ing until the mixture thickens.
Whisk in the puréed squash, cheese, brown sugar, salt, cayenne
and nutmeg and continue whisking until completely combined, even
though the mixture may not appear to be smooth. Transfer to a large
glass bowl and whisk in yolks quickly do they do not scramble.
In another bowl, beat the whites with a pinch of salt until they
reach the stiff peaks point. Fold a small amount into the squash mix-
ture to lighten the mixture, the gently fold in the rest of the egg whites.
Spoon (do not pour) into the greased baking dish and bake, uncov-
ered for 15 minutes. Loosely cover the top with aluminum foil and bake
another 25 to 30 minutes until the soufflé is puffed and golden brown.
Serve immediately. And remember to show it to your family or
dinner guests before serving, because it will deflate soon after
removing it from the oven.
*You may substitute an equal amount of canned pumpkin purée,
but the freshness of the butternut squash will yield a tastier dish.
W W W. D I S T I N C T LY M O N TA N A . C O M
See other food articles by
Chef Jim Gray in the Archives
DISTINCTLY MONTANA | DIGITAL
www.distinctlymontana.com
A portion
to eat
