Monday, September 11, 2006

Squash Souffle Recipe

Here is another recipe that is perfect for fall. The first time I ate this Squash Soufflé was at a family friend's Thanksgiving celebration. I fell in love with this dish and immediately asked for the recipe. This has become a favorite in my extended family. Rarely are there leftovers!




Squash Soufflé

Ingredients:
2 pounds squash, sliced (I slice them in fourths- see above)
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons melted butter
3 Tablespoons flour
1 cup milk
1- 1 1/2 cups grated sharp cheddar cheese
2 eggs, slightly beaten
season salt to taste
breadcrumbs

Directions:
Preheat the oven to 350 degrees. Combine the squash, onion, salt and sugar and boil until soft. Drain and mash using a potato masher. Be sure to drain well. Extra water will make your soufflé too watery.

Add the butter, flour, milk, cheese, eggs and seasoning salt to the squash mixture. Mix well. Pour the mixture into a greased, round casserole dish. Bake at 350 for 30 minutes.

Meanwhile, melt a dab of butter and mix with a handful of breadcrumbs (about 1/2 cup). Top the soufflé with the buttered breadcrumbs. Bake for an additional 10 minutes.



Note:
You may want to make smaller soufflés to serve as individual portions. I tried this and it turned out beautifully- see above. This is perfect for entertaining! This recipe should make about 6 small soufflés .

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Also, be sure to check out this article that Jen shared on one of our favorite blogs, So You Wannabee a Domestik Goddess, yesterday: 4 Steps to an Organized Refrigerator. Posted by Picasa

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