Butternut Squash Soufflé
Servings: 6 servings
Ingredients
- 1 medium Butternut Squash
- 3 Eggs
- 3 tbsp Parmesan cheese grated
- 1/2 cup Milk
- salt and pepper to taste
Instructions
- Preheat oven to 350° F.
- Peel and cut butternut squash into cubes. Boil in water until tender. Drain.
- Separate the egg yolks from the egg whites in different bowls. Combine the cooked squash, egg yolks, Parmesan cheese, and milk in a blender.
- With a mixer, beat egg whites until fluffy.
- Pour the ingredients from the blender into an 8-inch casserole dish. Fold in the egg whites. Season to taste with salt and pepper. Bake for 40 minutes.
Notes
This recipe is courtesy of The Brazilian Grill at 680 Main Street in Hyannis and also appeared in the 2013 Winter issue of Cape Cod HOME.
Tried this recipe?Let us know how it was!
You might also like:
Gunkholing: A Special Memory
In this holiday issue of Cape Cod Life I would like to share with you my column from the holidays…
Read More
Gunkholing: Best of Both Worlds
Above, the 2020 issue of Cape Cod LIFE June, known to readers as the Best Of issue. Digital: During these…
Read More
Ultimate Cape Cod: HGTV’S Ultimate House Hunt highlights properties across the Cape
HGTV’s 2019 Ultimate House Hunt highlights a few remarkable properties across the region, proving what locals and frequent visitors already…
Read More