Servings: 4

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Squash Souffle


2 tablespoons butter or margarine
2 tablespoons green onion, chopped
2 tablespoons all-purpose flour
2/3 cup chicken broth
1/2 cup skim milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons parsley, chopped
1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil, crushed
2 teaspoons fresh oregano, marjoram, rosemary, or thyme, chopped, or 1/2 teaspoon dried herbs, crushed
1/2 cup cheddar cheese, shredded
1 cup Frieda’s Squash (such as Turban, Hubbard, Kabocha, Banana, Butternut, Buttercup, or Delicata), cooked and mashed or puréed
5 egg yolks
5 egg whites
Grated Parmesan cheese (optional)


In saucepan, melt butter or margarine; add onion and sauté for two minutes. Stir in flour and add broth and milk all at once. Stirring constantly, add salt, pepper, and herbs. Cook and stir till mixture is bubbly. Stir in cheese until melted. Stir in choice of mashed or puréed squash until well blended. Set aside.

In a bowl, beat yolks together until blended. Stir a few spoonfuls of squash mixture into yolks until blended. Add yolk mixture back to sauce; stirring until well combined.

In another bowl, beat egg whites on high speed of electric mixer until stiff peaks form when beaters are lifted (peaks should stand straight). With a rubber spatula, fold egg whites into sauce mixture by combining ingredients in an up-and-over motion (do not stir) just until egg white is no longer visible. Turn mixture into a 2-quart soufflé dish.  Bake in a 350º F. oven for 35 to 40 minutes or until deep golden brown on top and puffed. Sprinkle top lightly with Parmesan cheese and serve immediately.