Butternut squash and parmesan soufflé

Serves 4 Starters and mains

Butternut squash and parmesan soufflé

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Ingredients

  • 50g unsalted butter, plus extra for greasing
  • 40g plain flour
  • 300ml whole milk
  • 4 eggs, separated
  • 200-250g leftover baked butternut squash with chilli and rosemary mashed
  • 100g parmesan cheese or any other cheese, grated
  • handful of polenta, semolina or fresh or dried breadcrumbs

Baked butternut squash with chilli and rosemary

  • 2kg squash or pumpkin, peeled deseeded and cut into wedges
  • 1 garlic bulb, cloves separated
  • 2 red chillies, finely sliced and deseeded (optional)
  • 4 sprigs of rosemary
  • olive oil, to drizzle
  • 1tbsp cider vinegar

Method

Preheat the oven to 200C/400F/ Gas 6. Grease the soufflé dish with butter then coat with a thin layer of breadcrumbs, polenta or semolina to help the mixture climb up the dish.

For the bechamel sauce, melt the butter in a pan, add the flour and cook for a couple of minutes. Pour in the milk a little at a time, stirring to create a smooth sauce. Season with salt and pepper and let it bubble for 1-2 minutes.

Remove from the heat and stir in the egg yolks, mashed butternut squash and parmesan cheese.

Whisk the egg whites in a clean bowl until stiff peaks are formed. Mix a dollop into the béchamel sauce then gently fold in the remaining egg whites.

Fill the soufflé dish to just below the top. Place on a baking tray and cook in the oven for 25-30 minutes until well risen and golden. Serve immediately.

Baked butternut squash with chilli and rosemary

Preheat the oven to 200C/400F/ Gas 6. Tumble the squash, garlic, chillies and rosemary into a roasting tin. Drizzle with plenty of olive oil and add the vinegar. Season with lots of sea salt and black pepper and roast for 40-45 minutes until tender. Toss with the baby leaves and serve.

Recipes and photographs taken from The Bountiful Kitchen by Lizzie Kamenetzky, photography by Laura Edwards. (Kyle Books, £16.99).
Butternut squash and parmesan soufflé
Recipes and photographs taken from The Bountiful Kitchen by Lizzie Kamenetzky, photography by Laura Edwards. (Kyle Books, £16.99).

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