A souffle? With butternut squash? Yup. That is what I am making today with the squash from last week’s CSA share. I am usually a soup girl with the squash because it is creamy and warm without adding a lot of cream or other ingredients. If you want to make soup I have included Dena’s recipe below as well. It uses coconut milk and curry.
I saw the souffle recipe on the Nourished Kitchen blog which I have followed for years. I make individual chocolate souffles so I know that they work in high altitude. It also sounds decadent. The blog provides healthy recipes made from whole foods. Perfect for farm fresh vegetables. This recipe also uses eggs so I can include the Beneficial Farms eggs. You need to start by roasting the squash so I have a few tips for you below.
- Preheat the oven to 400 degrees
- Prepare a baking sheet with foil on top for easy clean-up
- Cut the squash in half and remove the top and bottom
- Drizzle olive oil, salt and pepper on the squash and rub to cover
- Place squash face down with a little water in the bottom of the pan
- Roast for 45 to 60 minutes, checking the softness of the squash
- Let cool
- Scoop out the squash
- You can freeze the squash for up to 6 months if you don’t want to eat it today
Winter Squash Souffle
Nourished Kitchen blog
Butternut Squash Soup
Cooked winter squash, pureed with coconut milk. Add sauted chopped onion, celery and red bell pepper (in butter) when onion is browned, add garam masala or curry powder. Add to puree, add canned (drained) or fresh corn. Add vegetable or chicken broth to desired consistency. Shrimp, chicken or cubed sauteed tofu can be added for protein also. Add shrimp at end so it doesn’t become rubbery.