These Butternut Squash and Sage Soufflés should be regarded as a labour of love ! It can be prepared as a two-step process. You prepare the Soufflés up to the end of the first baking and leave to cool. You can chill up to 48 hours .
First, here is the list of the different ingredients you will need to prepare these Butternut Squash and Sage Soufflés with a 50 minutes preparation time and a 20 minutes baking time
- 1 medium Butternut Squash, peeled and diced ( about 600 g or 1 1/2 lb)
- 3 garlic cloves, unpeeled
- Olive oil for roasting
- 300 ml or 11 oz whole milk
- 1/4 onion, 1 bay leaf and a pinch freshly grated nutmeg
- 50 g or 2 oz butter and 50 g or 2 oz flour
- 1/2 tsp mustard
- 100 g or 4 oz extra-mature cheddar, grated
- small bunch fresh sage, leaves picked and finely chopped
- 5 large free-range eggs, separated
- 300 ml or 11 oz single cream
- 80 g or 3 oz grated parmesan
Now, here are the different steps you will need to follow to make the Butternut Squash and Sage Soufflés
First, heat the oven to 200°C or 400°F fan. Put the squash and garlic in a large roasting pan, season, then drizzle with oil and toss everything together. Roast for about 30 minutes or until tender.
Meanwhile, pour the milk into a saucepan, then add the onion, bay leaf and nutmeg and bring to the boil. Turn off the heat and let infuse for 10 minutes. Discard the onion and bay leaf.
In another pan, melt the butter over low heat. Stir in the flour and mustard, then cook until the mixture is bubbling and smells biscuity. slowly pour in the infused milk, whisking as you go to make a smooth sauce. Cook for a few minutes on a low heat. Whisk constantly until you have a very thick sauce. Season, then add 3/4 of the cheddar and all of the sage and egg yolks. Beat with a wooden spoon until the sauce comes away cleanly from the side of the pan.
when the squash is cooked , tip it into a miking bowl and squeeze in the garlic flesh. Mash until really smooth, then stir into the cheese sauce with a wooden spoon until combined.
In a clean large mixing bowl, beat the egg whites until medium stiff peaks form. Fold carefully into the sauce to loosen it a little. Add the rest folding it gently.
Turn the oven down to 180°C or 345°F . Prepare 8 x 150 ml pudding moulds or ramekins, greased well with butter and bases lined with non-stick paper.
Spoon the mix into the prepared ramekins or moulds, filling to the top. Put them in a deep roasting tin, then pour freshly boiled water into the tin to come halfway up the sides of the moulds or ramekins. Bake for 18 minutes.
When the soufflés have risen and are still a little wobbly in the center, remove the tin from the oven. Lift the ramekins from the water and set aside to cool. Once cool, run the blade of a sharp knife around the edge of each soufflé and turn out into one large dish.
Turn again the oven to 200°C or 400°F. Pour the cream over and around the soufflés in the dish then top with the parmesan and remaining cheddar. Bake for about 10 minutes or until golden and bubbling. Serve warm with a sharp green salad if you like.
