Squash Souffle Recipe
Ingredients
| 1/4 cup fat-free egg substitute | ||
| Unsalted butter | 1 Tablespoon | |
| All purpose flour | 1 1/2 Tablespoon | |
| 1 cup fat-free milk | ||
| Ground nutmeg | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Squash package | 1 , frozen | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 3 egg whites, at room temperature | ||
Directions
1 Preheat the oven to 375°F. Spray a 2-quart souffle dish with nonstick spray.
2 Place the egg substitute in a medium bowl and set aside.
3 Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden, about 1 minute. Gradually whisk in the milk and cook, whisking constantly, until thick and smooth. Whisk in the nutmeg, paprika, salt, and pepper.
4 Whisk a small amount of the milk mixture into the egg substitute, then whisk all the egg substitute mixture into the milk mixture. Remove the pan from the heat; whisk in the squash and cheese until blended.
5 With an electric mixer on high speed, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes. Gently fold in one-half of the egg whites into the squash mixture with a rubber spatula. Fold in the remaining egg whites just until blended. Pour the mixture into the souffle dish. Bake until puffed and cooked through, about 45 minutes
2 Place the egg substitute in a medium bowl and set aside.
3 Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden, about 1 minute. Gradually whisk in the milk and cook, whisking constantly, until thick and smooth. Whisk in the nutmeg, paprika, salt, and pepper.
4 Whisk a small amount of the milk mixture into the egg substitute, then whisk all the egg substitute mixture into the milk mixture. Remove the pan from the heat; whisk in the squash and cheese until blended.
5 With an electric mixer on high speed, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes. Gently fold in one-half of the egg whites into the squash mixture with a rubber spatula. Fold in the remaining egg whites just until blended. Pour the mixture into the souffle dish. Bake until puffed and cooked through, about 45 minutes
Chef
