1) Preheat the oven to 350 degrees Farenheight.
2) 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.
3) 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 temper-
ature. Whisk in the egg yolks to crem out the filling.
4) 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.
5) Grease a 2-quart souffle dish with softened butter, sprinkle with gran-
ulated sugar, and pour out any excess. (The butter and sugar will keep
the souffle 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.
6) The souffle is done when it has puffed over the rim, the outside is
golden, and the center jiggles slightly. Dust with confectioners'
sugar before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1851g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 625 (39%)|
|Amt Per Serving||% DV|
|Total Fat 69.5g||93 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 805.5mg||248 %|
|Sodium 472.3mg||16 %|
|Potassium 5883.2mg||155 %|
|Total Carbohydrate 232.2g||68 %|
|Dietary Fiber 35g||140 %|
|Sugars, other 197.1g|
|Protein 39.1g||56 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1584
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!