Butternut squash soufflé with Blue Cheese

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Butternut squash soufflé with Blue Cheese

Postby Rosieq » February 4th, 2017, 9:24 pm

This was a fun dish to make for our supper tonight; I only had mildly seasoned sausage with it. A green salad will be nice to serve.

http://site.iptv.org/iowaingredient/recipes/blue-cheese

Butternut Squash and Blue Cheese Soufflé
My changes, I used 2 cups of squash, and only three eggs

Ingredients
1 med to large butternut squash

3 Tablespoons butter + extra for ramekins

3 Tablespoons flour

1 ¼ cups whole milk

1 sprig rosemary

1 teaspoon sea salt

1 pinch of cayenne pepper

¼ teaspoon nutmeg

½ cup Maytag blue cheese

1 cup plain bread crumbs

5 eggs divided



Directions
Preheat oven to 400 degrees.

Butter 6 - 8oz. soufflé dishes and dust with bread crumbs

Split squash in half and place on sheet tray face down. Bake in oven for approximately 45 minutes, until tender. Remove from oven and let cool. Puree squash and reserve 1 cup.

Melt butter in medium saucepan, stir in flour, and slowly incorporate milk. Add the rosemary, salt, cayenne, and nutmeg. Leave on a low heat for 15 minutes. Remove rosemary and stir in cheese.

Transfer béchamel to mixing bowl and fold in one cup of pureed squash. Fold in the egg yolks.

Beat the egg whites to soft peaks. Fold in 1/4 of whites, then the rest gently

Fill the prepared dishes with the mixture. Fill a 13 x 8 baking dish with an inch of very hot water and place filled souffle dishes in baking dish (creating a Bain Marie). Bake approximately 25 minutes until golden brown.

Remove from oven, serve, and enjoy.

Makes 6 - 8 oz soufflés
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Rosieq
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Re: Butternut squash soufflé with Blue Cheese

Postby minnie63 » February 4th, 2017, 10:01 pm

Sounds awesome! Is there a substitute for the blue Cheese?
Thanks m
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Re: Butternut squash soufflé with Blue Cheese

Postby nonie » February 6th, 2017, 11:11 am

I am wondering the same thing, if there is a substitute for blue cheese, I do not like blue cheese.
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Re: Butternut squash soufflé with Blue Cheese

Postby Rosieq » February 6th, 2017, 7:12 pm

I made DHs without blue cheese. I left the blue cheese out of the mix and then just poked chunks into mine when it was baked. Today, I used cheddar cheese when I heated the last soufflé for my lunch. I think you could omit, or just use whatever you want. The bleu just gives it a bit of punch...but, you kneed to like it to enjoy that added.
Life is a garden, Good friends are the flowers,
And times spent together, Life's happiest hours.....

http://pinterest.com/intherosegarden/
http://www.linda-thisnthatintherosegarden.blogspot.com/
Rosieq
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Posts: 6681
Joined: February 21st, 2010, 7:22 pm
Location: NW Iowa


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