Butternut Squash Soufflé Recipes

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!).

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.

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.

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.

Steps:

• Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

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.