Kaboca Squash Soufflé

“Everyone waits for the queen, but the queen waits for a soufflé.” (French saying)

Soufflés can be big or small, sweet or savory, but no matter what they’re made of the one thing they all have in common is that sooner or later they fall. In this recipe Kaboca squash serves as the base. Like all winter squash you can just bake Kaboca whole in a 375 F. oven until it has softened and begins to ooze small bubbles of juice. This indicates the squash has caramelized and the meat will be tender and sweet. Cooked in this manner, once a squash is cool enough to handle, it can be sliced open, seeds removed and served just as it is. Or the meat can be scooped out and made into a soup, added to cakes for moisture, or, as in this case, pureed and used for a soufflé.

Yield: 1 Large or 6 Small Soufflés | Prep Time: 25 Minutes | Cooking Time 20-35 Minutes (depending on size of soufflé)

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ingredients

• ¾ cup cooked kaboca squash

• (or use other flavorful winter squash)

• 3-4 tablespoons butter

• ¼ cup almond flour

• ½ teaspoon salt

• Pinch of white pepper

• 2 tablespoons minced basil

• 1 clove garlic, minced (optional)1 ½ tablespoons butter

• 2 tablespoons flour (or use 2 tablespoons rice + 1 tablespoon potato flour)

• ¾ cup milk or coconut milk

• 4 eggs, divided

• Pinch of cream of tartar (or use salt)

directions

1. Preheat the oven to 375 degrees F. Position an oven rack in the center of the oven with no racks above it.

2. Prepare the baking mold(s) by generously butter the inner surface of the dish. Sprinkle a generous spoonful of almond flour into the mold, turning and rolling the mold to cover the buttered surface with ground nuts. Set aside.

3. Season the pureed squash with salt, pepper, basil and optional garlic then set aside.

4. In a small saucepan, melt 2 tablespoons of the butter over medium heat until bubbling. Add the flour to mix evenly. Cook briefly, for about 30 seconds.

5. Slowly pour the milk into the butter mixture, whisking as you pour. Once all the milk is added, cook at a gentle boil, whisking constantly, until this soufflé base is completely smooth and thickened, about 2 minutes.

6. Remove the saucepan from the heat and, one at a time, whisk in 3 of the egg yolks. (Save the remaining yolk for another purpose). Now heat the soufflé base again, still whisking, to gently cook the yolks for just about 30 seconds. Remove from the heat, stir the squash into this base until well combined and set aside. 

7. Place the 4 egg whites in a very clean metal mixing bowl. Begin to beat with an electric mixer or by hand. When bubbles begin to appear, add the cream of tartar. Continue to beat until the egg whites are light and fluffy and hold stiff peaks.

8. Take about 3 tablespoons of the beaten egg whites and stir into the soufflé base to lighten. Then gently fold the base back into the beaten egg whites, working quickly and gently to deflate the whites as little as possible. The soufflé should be an even consistency and still very light.

9. Immediately transfer the soufflé to the mold(s). Place in the center of the preheated oven and cook the soufflé until puffed and lightly browned. The soufflé is done when the top has turned lightly golden and the soufflé beginning to detach from the sides of the mold. For a large soufflé this should take about 30-35 minutes, smaller soufflés will cook more quickly. Check by looking through the glass section of the oven door without opening, which can cause the soufflé to fall. If you don’t have a glass viewing space on your oven door, be extremely careful opening just enough to peak inside and closing quickly and very quietly.

10. Serve and eat immediately before the soufflé deflates.