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Squash souffle

SERVES 6 to 8

1 tablespoon flour

2 tablespoons butter

3/4 cup light cream

3 cups acorn squash, mashed

1 tablespoon brown sugar

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

3 large eggs separated

Make a cream sauce: melt the butter, stir the flour into it over low heat and then slowly add cream, cooking gently and stirring until the sauce thickens. Add the sugar, salt and cayenne to the sauce, cook for 3 minutes, then pour the mixture into the mashed squash.

Beat the egg yolks and add to the squash mixture, stirring vigorously. Beat egg whites until firm but not dry. Taste the squash mixture for seasoning. It should be well-flavored at this point because the egg whites will dilute it. Fold the egg whites into the squash mixture. Pour into a greased souffle dish and bake at 425 degrees for 20 minutes.

Claire Hopley

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