Applesauce Squash Souffle Recipes

SQUASH SOUFFLE

Steps:

• 1. Grease (or Pam) a casserole dish or pie pan. Preheat oven to 350.
• 2. Mix together all ingredients and beat well with a whisk for 1-2 minutes
• 3. Pour into greased (or pammed) casserole. Bake for 50 minutes to one hour until golden and fluffy. (Times vary depending on your oven).

SQUASH SOUFFLE

Steps:

• 1. Preheat oven to 350. Slice the squash and dice the onion. Combine with salt and sugar with enough water to just cover. Bring to a boil, then lower heat and simmer for 20 minutes.
• 2. Drain well, and return to pot.
• 3. Mash with a potato masher. (Drain again if needed)
• 4. Add eggs, butter, flour milk and cheese. Mix until cheese is melted and everything is well blended.
• 5. Pour into casserole dish and bake for 30 - 45 minutes.
• 6. After baking, take out of oven and top with buttered bread crumbs (I'm sure crackers would work as well), and bake 10 minutes more, or until bread crumbs are golden.

BUTTERNUT SQUASH SOUFFLE OR KUGEL

Steps:

• preheat oven to 350.
• if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
• Scrape flesh from skin- should be 3-4 cups.
• beat together flour, sugar, oil, eggs, and milk.
• add squash and mix well.
• bake in 9x13 glass or ceramic baking dish for 60 minutes.
• can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )

Steps:

• Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
• Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
• Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
• In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
• With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
• Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
• Best Recipes from Time Life Books.

WINTER SQUASH SOUFFLE BAKE

Steps:

• Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

ACORN SQUASH ROASTED WITH APPLESAUCE

Steps:

• Preheat oven to 350f degrees.
• Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
• Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
• Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
• Pour water around squash.
• Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.

APPLESAUCE SQUASH SOUFFLE

Steps:

• Heat squash over low heat, breaking it up and stirring occasionally, until just heated through.
• Remove from heat and beat in butter, sugar, salt and egg yolks.
• Gently stir in applesauce. Set aside to cool slightly.
• Beat egg whites with cream of tartar until stiff but not dry.
• Gently fold into squash mixture.
• Turn into buttered 1-quart souffle dish with a collar of buttered foil around the dish to allow room for safe rising.
• Bake in middle of 325 degree oven for 35 minutes. When done it will be high, light and still slightly soft in the center. Serve immediately.