Winter Squash Soufflé Bake is a light and fluffy dish that brings out the natural sweetness of winter squash in a creamy, custard-like texture. Perfect for holiday gatherings or cozy winter dinners, this soufflé strikes a balance between savory and slightly sweet, with a delicate hint of cinnamon and nutmeg. The whipped egg whites give the dish its airy lift, making it an elegant and impressive side for any table. This dish pairs beautifully with roasted meats or a fresh green salad.
Ingredients:
- 2 cups cooked and mashed winter squash (such as butternut or acorn)
- 3 large eggs, separated
- 1/2 cup whole milk or cream
- 2 tbsp butter, melted
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 2-quart baking dish or soufflé dish.
- Prepare the squash mixture: In a large mixing bowl, combine the mashed winter squash, egg yolks, milk or cream, melted butter, brown sugar, cinnamon, nutmeg, salt, and pepper. Stir until well blended.
- Beat the egg whites: In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form. This will give the soufflé its airy texture.
- Fold in the egg whites: Gently fold the whipped egg whites into the squash mixture, taking care not to deflate them.
- Bake: Pour the mixture into the prepared baking dish. If using, sprinkle the top with Parmesan cheese for a savory touch. Bake for 35-40 minutes, or until the soufflé is puffed and golden brown on top.
- Serve immediately: Soufflés are best served right out of the oven, so bring this delightful dish to the table while it’s still light and airy.
This Winter Squash Soufflé Bake is a comforting, elegant dish that’s sure to impress at any meal!
