Delicata Squash and Gouda Souffle

I was wary of diving into the world of souffles, known for their difficulty, but this step by step process makes it relatively easy and the final, delectable product is worth every ounce of effort. This souffle combines light, naturally sweet delicata squash with some savory and slightly crunchy aged gouda for a delicious blending of flavors. The souffle comes out very light - an air-filled omelet almost - with hints of Thyme coming through to add perfection to every bite.

Since the souffle already required a lot of work and attention, I simply purchased some cajun catfish from Whole Foods and tossed it into a pan to round out the dinner. If you want to go a lighter route, however, simply serve the souffle with a light green salad or even a fruit salad. The egg in the souffle already provides a protein and in combination with the cheese makes this lighter-than-air dish surprisingly filling.

Difficulty: hard
Time: 2 hr 15 min
Cost: $16.99

Nutrition and recipe below the jump!



Delicata Squash and Gouda Souffle
Ingredients:
1 tbsp fake butter
1 delicata squash, cubed (about 3 c)
1 tbsp olive oil
1 tsp Thyme (dried)
6 tbsp shallots, coarsely chopped
1/2 tsp black pepper
1/8 tsp salt
2 tbsp bread crumbs
4 tbsp flour
1 c fat-free milk
3 oz gouda, freshly shredded
3 tbsp reduced fat Parmesan, grated
3 eggs
3 egg whites

Get your oven pre-heating to 450 degrees. Place a glass roasting pan in the hot oven and let it heat for 5-10 minutes. When it's hot, remove it from the oven and put the butter in it, swirling to let it melt and coat the pan.

Put the cubed squash, olive oil, Thyme, shallots, black pepper, and salt in the pan. Toss lightly to coat and then bake for 10 minutes. Stir and then bake for another 10 minutes. When the squash has finished baking, remove it from the oven and let it cool a bit. Keep your oven on, but turn it down to 425 degrees. Then, once the squash has cooled a bit, put all the pan's contents into a food processor and process until smooth. Put the squash mixture into a large bowl.

Coat some souffle ramekins (or in my case I didn't have any so I used french onion bowls... but make sure you use something safe for the broiler) with cooking spray. Then, sprinkle the breadcrumbs evenly in the dishes.

Put the flour into a medium pot and put it over medium heat. Heat the flour for a couple of minutes, stirring constantly. Slowly pour the milk in, whisking the entire time. Bring the milk mixture to a boil and then let it boil for 1 minute. It should get thick and bubbly. Then, remove it from the heat and let it stand for 5 minutes.

Add the gouda and parmesan to the milk. Whisk until evenly blended.

Separate out your egg yolks and egg whites so that all 6 egg whites are in a large bowl. Add the egg yolks and the squash mixture to the milk-cheese mixture and mix until even.

Now, turn your attention to the egg whites. Beat with a mixer at medium speed until soft peaks form. Make sure you do not over beat the egg whites. When they're ready, very gently add 1/4 of the egg whites to the squash mixture and stir. Add the rest of the egg whites and fold in delicately just until combined.

Divide the squash mixture among 4 prepared dishes. Tap them on the counter, firmly, to level off the souffle. Place the dishes on a baking sheet for ease of transfer and put them in the oven. As soon as you put them in, reduce the oven temperature to 350 degrees. Bake for 45 minutes. The souffles should be puffed and golden when they're done.

Remove from the oven and serve IMMEDIATELY. The souffles will drop once they are in cold air, so move quickly and plan the rest of your dinner accordingly. Almost be careful to avoid banging them before they are served or you risk a quick deflation!

Servings: 4
Serving size: one souffle
Nutrition: calories 288; carbs 26g; fat 16g; protein 19g; sodium 530mg; iron 9mg