Squash – Part 2

My first souffle.  And it worked!  And it was divine!

So proud I could pop. 

Squash Souffle

(serves 5/6 as a starter)

1 small butternut squash, peeled and cut into 1 inch chunks

Olive oil

Seasoning

Pinch of mace

150ml thick bechamel sauce made using SR flour rather than plain – I use this method.  Half the amounts then reduce the amount of milk again by about 50ml.

2 eggs, yolks and whites seperated

1 tblspn chopped parsley

Optional – blue cheese or goats cheese or parmesan

Finely grated Parmesan

  • Toss the squash with a little olive oil, seasoning and mace.  Roast in a 200 oC oven for 40 mins until soft and golden brown.
  • While the squash is roasting, make the bechamel sauce and set aside.
  • Mash the squash, parsley, egg yolks and cheese (if using) together.  Mix in the bechamel sauce.  Season carefully. 
  • Whisk the egg whites until they are stiff.  Use a metal spoon to fold the egg whites very carefully but thoroughly into the squash mixture.
  • Spoon mixture into lightly oiled ramekins until 2/3 full.  Sprinkle lightly with parmesan and bake in a bain marie (baking tin with 2m of water in it) for 20 minutes until risen and golden brown.

Squash – Part 1

It’s a rare autumn day that a butternut squash is not found in my kitchen.  I haven’t tried growing them (yet) but I love them.  Their smooth skins and big bums always look so appealing and they keep so very well that, even on the weeks I have no plans of using squash, I tend to surreptitiously sneak one under the floppy greens in my trolley.  It’s never a mistake.  There’s so much one can do with a squash, I think.

Like this.  This idea came from last month’s Olive magazine.  As soon as I saw the picture I had to make it.  It didn’t disappoint.

Butternut Squash Roast

(serves 2)

1 butternut squash, cut in half length ways and seeded

Olive oil

1/2 tspn chopped rosemary

1 clove of garlic

1 small courgette

1 red pepper

Small red onion

Handful of cherry tomatoes

Goats cheese

Bread crumbs

Parsley

Seasoning

  • Preheat oven to 180 oC.  Score the flesh of the butternut squash deeply and brush with the olive oil.  Rub in the chopped garlic, rosemary and seasoning.  Roast for at least an hour until the flesh is soft and yields to a fork.
  • Meanwhile, chop the courgette, onion and pepper into small cubes and toss with a little olive oil.  Roast in the same oven as the squash for 20/30 mins until soft and slightly brown round the edges.
  • When the squash is ready, remove from the oven.  Add the roasted vegetables and halved cherry tomatoes to the cavity of the squash and pile the remainder along the neck.  Sprinkle with goats cheese then parsley then the breadcrumbs.  Season and roast in the oven for another 10 – 15 minutes until the breadcrumbs are toasted and the goats cheese is all gooey.