Butternut Squash Spoon Bread Soufflé

Name: Butternut Squash Spoon Bread Soufflé
Yield: makes 4 to 6 servings
Ingredients: 1/4 pound (1 stick) butter, plus more for buttering soufflé mold and dish; Flour, for the soufflé mold; 2 cups pureed roasted butternut squash (from a 2-pound squash; see below); 1 cup finely chopped onions; 1 teaspoon chopped fresh sage, optional; 2 cups milk; 1 tablespoon chestnut (or other strongly flavored) honey or molasses; 1/2 cup cornmeal; Salt and pepper; 4 eggs, separated, plus 2 additional egg whites

December 14, 2011

I created this soufflé for a magazine article about Thanksgiving in New Orleans. I wanted a side dish that was seasonal and distinctly southern—and this filled the bill. Imagine how nice it would look on your table in your prettiest casserole or soufflé dish. This soufflé dresses up a simple roast chicken or pork loin. But I’d encourage you to try it with Roasted Duckling with Orange-Cane Syrup Sauce (p. 262).

Recipe information

Yield
makes 4 to 6 servings

Ingredients

1/4 pound (1 stick) butter, plus more for buttering soufflé mold and dish

Flour, for the soufflé mold

2 cups pureed roasted butternut squash (from a 2-pound squash; see below)

1 cup finely chopped onions

1 teaspoon chopped fresh sage, optional

2 cups milk

1 tablespoon chestnut (or other strongly flavored) honey or molasses

1/2 cup cornmeal

Salt and pepper

4 eggs, separated, plus 2 additional egg whites

Preparation

Step 1
Preheat the oven to 400°F. Butter and flour a 1 1/2-quart soufflé mold or 6 individual soufflé molds.
Step 2
Slice the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a buttered or oiled baking dish and pour 1 inch of water in the dish. Roast for 30–40 minutes, until the squash is very soft and tender.
Step 3
Remove the squash from the oven, turn it over, and, when cool enough to handle, scrape the meat away from the skins. Mash with a fork or puree in a food processor. Place in a strainer to drain off any excess liquid.
Step 4
Melt the butter in a 2-quart pot over medium heat. Add the onions and cook, stirring, for 3–4 minutes, until softened. Add the sage and continue to stir. Pour in the milk and honey and bring almost to a boil. Whisk in the cornmeal and bring to a boil. Reduce the heat and whisk or stir the mixture for 5 more minutes, until it is quite thick. Remove the mixture from the heat and scrape it into a large bowl. Add the squash puree and mix thoroughly. Season with salt and pepper. Mix in the 4 egg yolks and set aside.
Step 5
In a separate bowl (or an electric mixer), beat the egg whites until stiff but not dry. Fold the whites into the squash mixture, a third at a time. Scoop the batter into the prepared mold (or divide evenly among individual molds) and bake at 400°F for about 30 minutes (25 for individual soufflés). Insert a wooden skewer into the soufflé to test for doneness. If it is dry, it’s done; if it’s wet, bake a few more minutes.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

TagsPudding Dessert Soufflé American Cajun & Creole Southern Butternut Squash Squash Vegetable Cornmeal Flour Side Starter Dinner Nut Free Vegetarian Baking Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes