Feb 27, 2012

Butternut Squash Soufflé

This is an old Tyler Florence recipe, with some tweaking to make it Paleo.  I had a mad crush on him back in the day when he used to show up at the homes of cooking challenged women all over the country (a la Food 911).  I think I may I have mentioned something about it, and that's the reason why my brother bought me his cookbook as a gift, half joking.  I guess it paid off because the recipes are pretty great.
Many people are a little freaked out when they hear the word "souffle".  There really isn't any reason to be-they're pretty simple to make.  And yes, you can talk in the kitchen while they are in the oven.  Your voice won't deflate them :)

You can go savory or sweet with this recipe.  I like blue or gorgonzola cheese with butternut squash.  You can use whatever kind you like.  If you decide to go savory, add the cheese, but leave off the sauce.  For sweet, leave out the cheese and rosemary, add a few more dashes of cinnamon, and top with sauce.


Butternut squash (about 2 pounds)
1 tbsp coconut oil, melted
Salt and pepper
1 orange
1/2 tsp minced fresh rosemary (I couldn't even taste it in the finished dish, so you might want to add more)
1 tsp cinnamon
3 tbsp unsalted butter, plus more for greasing dishes (room temperature)
4 eggs, separated
Coconut flour for dusting dishes

2 tsp honey (optional)
Crumbled blue cheese (or cheese of your choice)-optional


Food processor
2 qt. souffle dish (or multiple smaller ones)
Roasting dish
Baking sheet


  • Preheat oven to 350 degrees.
  • Halve the squash lengthwise and remove seeds.  Brush the flesh with coconut oil and season with salt and pepper.  Place in a pan (I used glass pyrex) cut side down and bake for 45 minutes or until fork tender.
  • Remove the squash from the oven, scoop out the flesh, and put it in a food processor.  There should be around 2 cups of cooked squash.  Add the zest of the orange, rosemary, cinnamon, and 2 tbsp butter, and season with salt and pepper. Pulse to combine.  Scrape the butternut squash puree into a bowl and let cool to room temperature. Add cheese and whisk in egg yolks.
  • In a separate bowl, beat the egg whites to stiff peaks.  With a rubber spatula, fold one-third of the whites into the squash mixture to lighten it.  Then gently fold in the rest. 
  • Grease the souffle dish with softened butter, lightly dust with coconut flour, and pour out any excess.  Spoon the butternut squash mixture into the dish (you can add grated cheese on top if you want), and place on a baking sheet. Bake on the middle rack (still at 350) for about 30 minutes.  The souffle is done when it has puffed up, the outside is golden, and the center jiggles just slightly.  

I decided to use the orange juice to make a sauce to go on top of the souffle.  Melt the remaining 1 tbsp of butter in a saucepan over med-high heat.  Add the fresh orange juice and honey.  Cook until liquid reduces and thickens (stirring occasionally).  Drizzle on top of cooked souffle before serving. 


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