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 .
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.
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