Butternut Squash Souffle Recipe
Ingredients
| 3 tablespoons unrefined corn germ oil | ||
| Whole wheat pastry flour | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| 1/4 cup pure maple syrup | ||
| Sea salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Dash of nutmeg | ||
| Eggs | 4 , separated | |
| 1 medium-size butternut squash, cooked and pureed | ||
Directions
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°.
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°.
Chef
