1 1/2 pounds
winter squash, any variety
unrefined sea salt
grated parmesan cheese, divided, plus extra for dusting the soufflé dish
olive oil, for oiling the squash
- Preheat the oven to 425°F.
- Split the squash and seed them, then evenly distribute the unpeeled garlic cloves of one head of garlic among the squash cavities. Invert the garlic-filled squash on a baking sheet and coat their skins with olive oil.
- Roast the squash in the oven until their skins brown and are easily pierced with a knife, about forty-five minutes. Turn off the oven, remove the squash, and allow it to cool to room temperature.
- After the squash has cooled to room temperature, turn the oven on again and preheat it to 425°F, then spoon the flesh of the roasted squash into a food processor. Peel the roasted garlic and add it to the food processor.
- Butter a soufflé dish and dust it with parmesan cheese.
- Pulse the squash and garlic to combine, then add the egg yolks and three-quarters cup grated parmesan cheese and process until smooth.
- Meanwhile, whip the egg whites with salt until they form soft peaks.
- Gently fold the whipped egg whites into the egg and squash mixture.
- Pour the soufflé mixture into the buttered and parmesan-dusted soufflé dish. Top with remaining one-quarter cup grated parmesan cheese and bake in an oven preheated to 425°F, until the soufflé is puffed and browned, with the center remaining wobbly – about thirty to forty minutes.
- Serve immediately.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to