Butternut Squash Souffle Side Dish
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 44.45
- Health score: 5.00
- Weight Watcher points: 8.00
Summary
Need a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre? Butternut Squash Souffle Side Dish could be an amazing recipe to try. One serving contains 234 calories, 6g of protein, and 18g of fat. This recipe serves 4 and costs 81 cents per serving. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 45 minutes. 2 people found this recipe to be tasty and satisfying. Head to the store and pick up butter to grease the ramekins, milk, heavy cream, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so awesome. If you like this recipe, take a look at these similar recipes: Butternut Squash Souffle Side Dish, Side Dish Saturdays: Twice Baked Butternut Squash, and Easy Butternut Squash Skillet – My New Favorite Side Dish.
Ingredients
butter to grease the ramekins4 servings
butternut squash0.5
cinnamon0.5 teaspoon
egg whites3
egg yolks2
ground ginger0.5 teaspoon
heavy cream0.5 cup
nutmeg0.25 teaspoon
splash of vanilla extract4 servings
milk0.25 cup
Instructions
Step 1
Puree butternut squash with blender and set aside to let cool.In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.
Step 2
Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.Then add yolks and cream back to saucepan and keep stirring over low heat.
Step 3
Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.Preheat oven to 375 degrees, making sure the rack is near the bottom.
Step 4
Place a baking sheet in the oven.Butter your ramekins and dust the insides and rims with sugar.Then take egg whites in a clean bowl and whisk until glossy. It should form stiff peaks when you remove your whisk from the bowl, and should be able to hold the weight of an egg.Use a spatula to combine the egg whites scoop by scoop into the squash mixture, making sure they form a fully homogeneous mixture, but do not overmix.Carefully scoop your mixture into the ramekins up to the rims.
Step 5
Bake on lower rack for about 25 minutes, or until tops are golden brown.They should rise, but with firm tops and jiggly centers.
Categories
Cuisines: Mediterranean, French, European
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, lacto ovo vegetarian, primal