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Kitchen Guy
Kitchen Guy
Kitchen Guy
FALLING FOR SQUASH
by CHEF JIM GRAY
W
ITH THE AUTUMN LEAVES COMES A
BOUNTIFUL SQUASH HARVEST, ESPE-
CIALLY THOSE OF THE WINTER VARIETY.
And so I offer a recipe for a soufflé made from butternut squash,
one of the more versatile gourds you'll find in the produce section.
Butternut squash is classified as a winter squash variety, as are
pumpkin, buttercup, spaghetti, Hubbard and turban. But only
pumpkin is more versatile than butternut.
e gradually chilling nights call for more comfort foods at your
dinner table, and so for this season, this delectable recipe will bring
delight to your winter nights. When you see the word "soufflé,"
don't panic (unless your kitchen is at 5,000 feet or above*).
On the difficulty scale, I'd classify it as moderate.
My Butternut Squash Soufflé will take about 20 minutes prep
time (exclusive of the time it takes to roast and soften the squash
for puréeing) and about an hour in the oven, so plan accordingly.
It serves six and makes a beautiful side dish or fantastic first course.
You'll need to peel the squash and cut the flesh into one-inch
cubes (close enough is okay). Purée the cubes in your blender or
food processor after roasting in the oven for about 45 minutes to
soften the cubes for the soufflé.
I know making a soufflé strikes fear into many, but if you take
your time and exercise care in incorporating ingredients (most
notably the egg whites), you will succeed. And if you can master
this soufflé, dessert will be a cinch.
* Soufflés generally won't rise at higher altitudes. You'll get some "lift,"
but not the full effect. Nevertheless, the flavor will be there.
D I S T I N C T LY M O N TA N A s FA L L 2 0 1 5
Cubed squash
Puréed squash
Baked soufflé
