Squash – Part 2

My first souffle.  And it worked!  And it was divine!

So proud I could pop. 

Squash Souffle

(serves 5/6 as a starter)

1 small butternut squash, peeled and cut into 1 inch chunks

Olive oil

Seasoning

Pinch of mace

150ml thick bechamel sauce made using SR flour rather than plain – I use this method.  Half the amounts then reduce the amount of milk again by about 50ml.

2 eggs, yolks and whites seperated

1 tblspn chopped parsley

Optional – blue cheese or goats cheese or parmesan

Finely grated Parmesan

• Toss the squash with a little olive oil, seasoning and mace.  Roast in a 200 oC oven for 40 mins until soft and golden brown.
• While the squash is roasting, make the bechamel sauce and set aside.
• Mash the squash, parsley, egg yolks and cheese (if using) together.  Mix in the bechamel sauce.  Season carefully. 
• Whisk the egg whites until they are stiff.  Use a metal spoon to fold the egg whites very carefully but thoroughly into the squash mixture.
• Spoon mixture into lightly oiled ramekins until 2/3 full.  Sprinkle lightly with parmesan and bake in a bain marie (baking tin with 2m of water in it) for 20 minutes until risen and golden brown.

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