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Gallery Orange Hokkaido Squash Souffles Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 tablespoons unsalted butter, plus more for ramekins 4 tablespoons all-purpose flour, plus more for ramekins 1 1/4 cups half-and-half 3 sprigs thyme 1 dried bay leaf 2 shallots, coarsely chopped 1 cup Roasted Squash Puree made with orange Hokkaido squash 4 large egg yolks 3/4 teaspoon finely chopped fresh marjoram Coarse salt and freshly ground pepper 4 ounces Gruyere cheese, grated on the large holes of a box grater 6 large egg whites
Cook’s Notes If you can’t find orange Hokkaido squash, you can use butternut instead.
Gallery Orange Hokkaido Squash Souffles
Recipe Summary Servings: 4
Gallery
Orange Hokkaido Squash Souffles
Orange Hokkaido Squash Souffles
Orange Hokkaido Squash Souffles
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 tablespoons unsalted butter, plus more for ramekins 4 tablespoons all-purpose flour, plus more for ramekins 1 1/4 cups half-and-half 3 sprigs thyme 1 dried bay leaf 2 shallots, coarsely chopped 1 cup Roasted Squash Puree made with orange Hokkaido squash 4 large egg yolks 3/4 teaspoon finely chopped fresh marjoram Coarse salt and freshly ground pepper 4 ounces Gruyere cheese, grated on the large holes of a box grater 6 large egg whites
Directions
Preheat oven to 375 degrees. Butter four 12-ounce ramekins, and line bottoms and sides with parchment paper. Dust with flour; tap out excess. Set aside.
In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.
In a medium saucepan, melt butter over medium heat. Add shallots; cook, stirring, until softened, about 3 minutes. Add flour, and cook, stirring, 3 minutes more. Whisking, add hot half-and-half in a slow stream; cook, whisking, until mixture has thickened, about 2 minutes.
Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, followed by the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into squash mixture in three additions. Spoon batter into ramekins. Bake until souffles stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve immediately.
Cook’s Notes If you can’t find orange Hokkaido squash, you can use butternut instead.
Cook’s Notes
If you can’t find orange Hokkaido squash, you can use butternut instead.
Reviews
Add Rating & Review
Reviews
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All Reviews for Orange Hokkaido Squash Souffles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orange Hokkaido Squash Souffles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
