YELLOW SUMMER SQUASH SOUFFLE
I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.
Provided by ejnei
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first four ingredients and simmer with water to cover for 20 minutes.
- Drain and mash.
- Add flour, eggs, milk, cheese and 3T butter.
- Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
- Melt remaining 3T butter and mix with cracker crumbs.
- Top the casserole with the cracker crumb mixture and bake 10 more minutes.
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
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.
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
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.
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