Butternut Squash Spoon Bread Soufflé

Name: Butternut Squash Spoon Bread Soufflé
Yield: makes 4 to 6 servings
Ingredients: 1/4 pound (1 stick) butter, plus more for buttering soufflé mold and dish; Flour, for the soufflé mold; 2 cups pureed roasted butternut squash (from a 2-pound squash; see below); 1 cup finely chopped onions; 1 teaspoon chopped fresh sage, optional; 2 cups milk; 1 tablespoon chestnut (or other strongly flavored) honey or molasses; 1/2 cup cornmeal; Salt and pepper; 4 eggs, separated, plus 2 additional egg whites

December 14, 2011

I created this soufflé for a magazine article about Thanksgiving in New Orleans. I wanted a side dish that was seasonal and distinctly southern—and this filled the bill. Imagine how nice it would look on your table in your prettiest casserole or soufflé dish. This soufflé dresses up a simple roast chicken or pork loin. But I’d encourage you to try it with Roasted Duckling with Orange-Cane Syrup Sauce (p. 262).

Recipe notes

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