Butternut Squash Souffle with Ginger Cream
Instructions:
This airy, light, savory souffle makes gorgeous dinner party fare - but does require good timing. You must serve it within a minute or two of its coming out of the oven. 1 tablespoon canola oil 1 small butternut squash (about 1 pound), split lengthwise and seeded 4 large eggs, at room temperature, separated 2 tablespoons unsalted butter, plus additional for greasing 2 tablespoons all-purpose fl our 1 cup milk (regular, low-fat, or fat-free) 1 teaspoon Dijon mustard 1 teaspoon paprika 1â„2 teaspoon grated nutmeg 1â„2 teaspoon stemmed thyme or 1â„4 teaspoon dried thyme 1â„2 teaspoon salt 1â„2 teaspoon freshly ground black pepper Ginger Cream
Makes 4 servings Ginger Cream This savory sauce is also great with roasts—or add 1 to 2 tablespoons sugar with the salt for a dessert sauce. 1â„4 cup heavy cream One 4-inch piece of ginger, peeled and cut into 6 pieces 1â„4 teaspoon salt Makes about 1â„4 cup
- Position the rack in the center of the oven and preheat the oven to 400°F.
- Spread the canola oil around a large lipped baking sheet with a paper towel. Set the squash cut side down on it. Bake until the fl esh is quite tender, about 45 minutes.
- Cool on a baking rack, then scoop the fl esh into a food processor fi tted with the chopping blade. Process until pureed. You should have about 11â„2 cups; if you have more, reserve it for another use, such as the Ginger Squash Puree or the squash fi lling for stuffed pasta.
- Decrease the oven temperature to 375°F. Lightly butter a 2-quart souffle dish; set aside.
- Place the egg yolks in a large bowl and whisk until smooth and creamy, about 1 minute. Set aside.
- Melt the butter in a large saucepan set over medium heat. Add the fl our and whisk constantly for 30 seconds, just until pastelike and sizzling.
- Whisk in the milk in a slow, steady stream. Continue whisking over the heat until smooth, thickened, and bubbling, about 2 minutes. Whisk in the mustard, paprika, nutmeg, thyme, salt, and pepper until smooth.
- Slowly whisk this hot milk mixture into the yolks; continue whisking until smooth. Whisk in the butternut squash puree. Set aside.
- Beat the egg whites in a large bowl with an electric mixer at high speed until soft, droopy peaks can be formed with the tip of a rubber spatula.
- ; Fold half the egg whites into the squash mixture with a rubber spatula until smooth. Mound the remaining egg whites onto the top and slowly fold them in, using long, gentle arcs, just until there’s no more white visible in the mixture. Pour and mound this mixture in the prepared souffle dish.
- Bake until puffed and lightly browned, about 45 minutes. Serve without delay, pouring 1 tablespoon of the warm Ginger Cream over each helping.
- Heat the cream, ginger, and salt over low heat in a small saucepan until bubbles fizz around the pan’s inner edge.
- Remove from the heat, cover, and set aside on the stove to keep warm.
- Fish out the ginger pieces before serving.