Winter Squash Souffle

6 servings

40 minutes

Winter squash soufflé is an exquisite dish of European cuisine, filled with tenderness and rich flavor. The history of this soufflé begins in French gastronomy, where airy casseroles are valued for their lightness and refinement. The velvety texture of squash, infused with creamy aroma, creates a harmonious blend with eggs and spices. A light hint of nutmeg or black pepper adds warmth, making it an ideal side dish for meat dishes. Baked in ramekins in a water bath, it achieves a delicate consistency that melts in the mouth. The soufflé can be served as a standalone dish or as a compliment to juicy steaks, creating a true celebration of flavor.

Energy value per serving

• Calories: 318.8
• Proteins: 7.1g
• Fats: 29.7g
• Carbohydrates: 6.7g

Ingredients

• Pumpkin Squash: 300 g
• Cream 30%: 1.5 glass
• Salt: to taste
• Chicken egg: 3 pc
• Egg yolk: 3 pc
• Ground black pepper: to taste
• Butter: 1 tbsp

Cooking steps

1. Place the peeled and coarsely chopped pumpkin in a pot, add 1 tsp of salt, and enough water to just cover the pumpkin.

   Required ingredients:

   • Pumpkin Squash: 300 g
   • Salt:  to taste

2. Bring to a boil, cover with a lid, and cook on medium heat for 10 minutes or longer until the pumpkin is completely soft.

3. Drain the water and to evaporate the remaining moisture, keep stirring the pumpkin on the stove for a few more minutes until it starts to stick slightly to the bottom.

4. Whip the cream, eggs, and yolks with a blender.

   Required ingredients:

   • Cream 30%: 1.5 glass
   • Chicken egg: 3 pieces
   • Egg yolk: 3 pieces

5. Add the cooked pumpkin, season with salt and pepper to taste, and continue whisking until the mixture is smooth. Check if there is enough salt and pepper.

   Required ingredients:

   • Pumpkin Squash: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Grease the molds with oil, place the pumpkin-cream mixture in them, and put the molds on a baking tray.

   Required ingredients:

   • Butter: 1 tablespoon

7. Preheat the oven to 160°C for half an hour before baking and place the tray on the middle or lower level.

8. Boil the kettle.

9. When the oven is heated, place the molds on the baking sheet and pour boiling water into it, about 2.5 cm.

10. Place the baking tray in the oven and bake for 20 minutes, or until a knife comes out clean from the soufflé.

11. Remove the molds from the tray with water and let cool for about 5 minutes.

12. Flip onto warm plates. Can be served as a side dish to steaks.