Orange Hokkaido Squash Souffles Recipes

WINTER SQUASH SOUFFLé

Steps:

• Generously butter a 2-quart shallow ceramic or glass baking dish.
• Put oven rack in middle position and preheat oven to 425°F.
• Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
• Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

BUTTERNUT SQUASH SOUFFLé

Steps:

• Preheat the oven to 350°F. Halve the butternut squash lengthwise and remove the seeds and strings. Brush the insides with oil; season with salt and pepper. Turn the squash over and place the halves side by side on a rack in a roasting pan, cut side down. Bake for 45 minutes, until fork-tender.
• Remove the squash from the oven, scoop out the flesh, and put it in a food processor; you should have 2 cups. Add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Scrape the butternut squash puree into a bowl and cool to room temperature. Whisk in the egg yolks to cream out the filling.
• In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest.
• Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners' sugar before serving.

ROASTED ORANGE HOKKAIDO SQUASH

Steps:

• Wash the squash outside well, dry it, then cut it in quarters. With a large spoon scoop out the seeds.
• Cut the quarters into thick slices.
• Arrange the slices in one layer on a baking try, drizzle with olive oil and sprinkle with sea salt and cayenne pepper. Toss (with hands) to coat each slice with oil, salt and cayenne pepper. Add torn rosemary sprigs.
• Roast the slices in the oven at 200°C for 20 to 30 minutes, flipping them midway during baking, until they're cooked through and golden.
• Serve as a side dish to meat roasts.

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.

ORANGE HOKKAIDO SQUASH SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter four 12-ounce ramekins, and line bottoms and sides with parchment paper. Dust with flour; tap out excess. Set aside.
• In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.
• In a medium saucepan, melt butter over medium heat. Add shallots; cook, stirring, until softened, about 3 minutes. Add flour, and cook, stirring, 3 minutes more. Whisking, add hot half-and-half in a slow stream; cook, whisking, until mixture has thickened, about 2 minutes.
• Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, followed by the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into squash mixture in three additions. Spoon batter into ramekins. Bake until souffles stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve immediately.