Every now and then, a recipe comes into my life that not only delights my taste buds but also warms my heart. This Squash Souffle is one such recipe. Originating from French cuisine, the word ‘souffle’ means to ‘puff up’, and that’s exactly what this dish does as it bakes. The result is a light, airy, and utterly delectable dish that’s sure to impress at any dinner table. The addition of squash gives it a unique twist, adding a slightly sweet and earthy flavor that’s incredibly comforting. I love making this Squash Souffle as it’s quite simple to prepare, yet always wows my guests. It’s the perfect dish to serve at special gatherings or just on a relaxing evening at home. I can’t wait for you to try it and fall in love with it just like I did.
Ingredients
- 2 c. cooked yellow squash
- 2 Tbsp. butter or Land O Lakes sweet cream spread
- 1 c. milk (1%)
- salt and pepper
- 4 egg whites
- 1 c. Ritz cracker crumbs
- 1 c. grated reduced fat Cheddar cheese
Baking Instructions
- Cut squash in cubes; cook in lightly salted water until tender, then drain. Add butter and mash until pulp. Add well beaten eggs, milk and cracker crumbs. Pour into Pam sprayed casserole dish; cover with cheese. Bake at 350° until firm in the center, approximately 30 to 45 minutes.
- Serves 6 to 8.
Calorie: 250
Total cooking time: 1 hour
Difficulty level: Medium
Meet the Squash Souffle: A Love Story
Hello, fellow food enthusiasts. I know we’ve all had those lazy days where we stare blankly into the fridge, hoping a five-star meal might just materialize in front of our eyes, right? Well, let me tell you about the day I fell in love with a Squash Souffle.
The Yellow Squash: A Hidden Gem
Here I was, rummaging through my pile of fresh produce, when I spotted it – a pair of bright, yellow squashes. Glorious, plump, and radiating potential, they were just begging to be transformed into something mouth-wateringly delicious. So, I decided to do what any self-respecting foodie would do – I grabbed my knife and started hacking.
The Cubing Conundrum
Now, I don’t know about you, but cubing squash is a task that brings a tear to my eye, and it’s not just because they resemble giant onions. It’s the sheer determination you need to cut through those stubbornly firm exteriors. Now, imagine my amusement when I remembered that these bad boys had to be cooked until tender. It felt like sweet, sweet revenge.
Butter and Mashing: A Dynamic Duo
After triumphantly boiling my squash cubes in lightly salted water, I drained them and was ready to introduce them to their new best friend – butter. Or in my case, Land O Lakes sweet cream spread, because why not live a little? Then came the mashing, transforming the cubes into a delightful pulp. The transformation was as satisfying as watching a rom-com climax.
Eggs, Milk, and Cracker Crumbs: The Trifecta
With the pulp ready, it was time to introduce the supporting cast – the well-beaten egg whites, milk, and my personal favorite, the Ritz cracker crumbs. The cracker crumbs, my friends, are the unsung heroes that give our souffle its irresistible crust. Now, it was starting to smell like victory… or maybe that was just the butter.
The Cheese-topped Masterpiece
Pouring the mixture into a casserole dish was like framing a masterpiece. Of course, the pièce de résistance was the layer of grated reduced-fat Cheddar cheese. I was about as excited to see that cheese melt as I was to see the end of my diet.
A Date with the Oven
With the oven preheated to 350°, in went my souffle. And then came the waiting game. Baking a souffle is a bit like watching a suspense movie, you’re on the edge of your seat, hoping it’ll rise and attain that perfect level of firmness in the center.
Voila! A Souffle to Remember
About 45 minutes later, I opened the oven to find a golden, cheesy, squash-filled wonder. It looked like a sunflower, tasted like a dream, and was enough to serve 6 to 8 people. Or just one very hungry food blogger.
The Verdict
Cooking a Squash Souffle may not be the most glamorous task, but the end result is a symphony of flavors that makes you forget all about the squash cube struggles. It’s like watching a makeover montage in a movie, where the humble yellow squash transforms into a show-stopping, belly-warming Squash Souffle. And they say love at first sight doesn’t exist!
So, the next time you find yourself staring into the fridge, just remember that there’s a Squash Souffle waiting to win your heart. And your stomach.
