Butternut Squash Soufflé
Butternut Squash Soufflé is an moderately easy dinner. Made with 1 lb. butternut squash, peeled, seeded and cut into 2-inch chunks (about 1 1/2 c.), cooked and mashed, 1/4 c. butter or margarine, 1/4 c. flour, 1 1/2 tsp. salt and 1/2 tsp. pepper, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 325°.
Line the outside of a 2-quart soufflé dish with a double thickness of foil, extending 2 inches about dish.
Secure with a piece of string.
In a large pot over high heat, combine squash and enough water to cover.
Bring to a boil, reduce heat and simmer until squash is tender, about 20 minutes. Drain and let stand until cool enough to handle.
Remove skins from squash and discard.
In food processor or blender, purée squash until smooth; set aside.
Over low heat, melt butter; stir in flour, salt, pepper and allspice.
Cook 1 minute.
Stir in milk.
Cook until thickened, 6 to 8 minutes, stirring.
Stir in cheese until melted.
🍷 Perfect Pairings
Complete your meal with these
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