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Butternut squash and parmesan soufflé
Serves 4 Starters and mains
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.
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