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Butternut squash soufflé recipe

Butternut squash soufflé recipe


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  • Recipes
  • Dish type
  • Starters
  • Starters with eggs

A beautifully light starter to any meal.


Wiltshire, England, UK

1 person made this

IngredientsServes: 4

  • 1 medium size butternut squash
  • 4 eggs
  • 100ml double cream
  • salt and pepper to taste
  • 1 knob butter

MethodPrep:15min ›Cook:27min ›Ready in:42min

  1. Butter the insides of 4 ramekins. Make sure the entire insides are well covered. Place the ramekins in the freezer.
  2. Peel and de-seed the squash and cut into small dice. Boil in salted water until soft, about 10 to 12 minutes. Allow to cool.
  3. Heat the oven to 180 C / Gas 4.
  4. Separate the 4 eggs.
  5. Mash the cooled squash very finely. Ideally force through a sieve. Slowly add the egg yolks and the cream. Add salt and pepper to taste.
  6. Whisk the egg whites to a stiff peak then add a little at a time to the squash, folding in gently.
  7. Spoon or pipe the mix into the ramekins and level off with a knife. Wipe around the rim with a clean cloth. Place on a baking sheet and cook until the tops have browned, 12 to 15 minutes.
  8. Serve and eat immediately.

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