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Squash Souffle

fast.cook's picture
Ingredients
  Fat free egg substitute 1⁄4 Cup (4 tbs)
  Unsalted butter 1 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
  Fat free milk 1 Cup (16 tbs)
  Ground nutmeg 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Frozen squash puree 12 Ounce, thawed (1 Package)
  Grated parmesan cheese 2 Tablespoon, grated
  Egg whites 3 (At Room Temperature)
Directions

1 Preheat the oven to 375°F. Spray a 2-quart souffle dish with nonstick spray.
2 Place the egg substitute in a medium bowl and set aside.
3 Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden, about 1 minute. Gradually whisk in the milk and cook, whisking constantly, until thick and smooth. Whisk in the nutmeg, paprika, salt, and pepper.
4 Whisk a small amount of the milk mixture into the egg substitute, then whisk all the egg substitute mixture into the milk mixture. Remove the pan from the heat; whisk in the squash and cheese until blended.
5 With an electric mixer on high speed, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes. Gently fold in one-half of the egg whites into the squash mixture with a rubber spatula. Fold in the remaining egg whites just until blended. Pour the mixture into the souffle dish. Bake until puffed and cooked through, about 45 minutes

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash

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