Butternut squash soufflé

    42 min

    A beautifully light starter to any meal.


    Wiltshire, England, UK
    1 person made this

    Serves: 4 

    • 1 medium size butternut squash
    • 4 eggs
    • 100ml double cream
    • salt and pepper to taste
    • 1 knob butter

    Prep:15min  ›  Cook:27min  ›  Ready in:42min 

    1. Butter the insides of 4 ramekins. Make sure the entire insides are well covered. Place the ramekins in the freezer.
    2. Peel and de-seed the squash and cut into small dice. Boil in salted water until soft, about 10 to 12 minutes. Allow to cool.
    3. Heat the oven to 180 C / Gas 4.
    4. Separate the 4 eggs.
    5. Mash the cooled squash very finely. Ideally force through a sieve. Slowly add the egg yolks and the cream. Add salt and pepper to taste.
    6. Whisk the egg whites to a stiff peak then add a little at a time to the squash, folding in gently.
    7. Spoon or pipe the mix into the ramekins and level off with a knife. Wipe around the rim with a clean cloth. Place on a baking sheet and cook until the tops have browned, 12 to 15 minutes.
    8. Serve and eat immediately.

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