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Butternut Squash Souffle

WholeFood.Chef's picture
  Unrefined corn germ oil 3 Tablespoon
  Whole wheat pastry flour 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Pure maple syrup 1⁄4 Cup (4 tbs)
  Sea salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Nutmeg 1 Dash
  Eggs 4
  Butternut squash 1 Medium

Heat a small saucepan on low heat.
Add the oil and the flour.
Cook i minute, stirring constantly.
Cool slightlv.
Add the milk, maple syrup, salt, cinnamon, and nutmeg.
Cook and stir until thick and smooth.
Remove from the heat.
Add the egg yolks, one at a time, beating after each addition.
Stir in the squash.
Beat the egg whites until stiff.
Fold the squash mixture into the egg whites.
Turn into an oiled 1 1/2 quart casserole.
Bake 35 to 40 minutes at 375°.

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