Here’s a recipe from Jenny at thenourishedkitchen.com
|Butternut Squash Souffle with Roasted Garlic
Posted: 01 Feb 2011 08:00 PM PST
Winter squash soufflé, sweet and mild yet robust with the complex flavor of roasted garlic, finds its way to our kitchen table towards winter’s end every year. It’s this point in mid- to late-winter that we sort through the remnants from autumn’s harvest gleaned from the last days of our farmers market: stray turnips and carrots, shallots and withered garlic, daikon radish and beets if we’re lucky, but there’s always plenty of squash leftover as it sweetens with age. Butternut, buttercup, amber cup, Cinderella, sweet dumpling, carnival – I love them all.
We’d eat winter squash soufflés and pumpkin custards all winter long if it weren’t for the shortage of eggs that hits the valley as the days wane into darkness toward the solstice. Now, in mid- to late-winter as the sun, pale and drawn, begins to peek out from behind the snow clouds and the days increase in length, our valley’s hens begin producing again and we can better enjoy the abundance of farm fresh eggs with a true relish. So it’s this time of year, a fleeting few weeks, when we can combine the last of the garlic with time-sweetened winter squash and the first eggs of the new year.
I love eggs, not on their own, but in combination with other flavors – Swiss chard and potato frittata and oeufs en cocotte with lox, for example. A farm fresh egg is a perfect food – nourishing, nutrient-dense, diverse and utterly beautiful. Each week, as we trudge through the snow to the drop-off point at a friend’s home a few blocks away, I look forward to the colorful array of eggs that’ll greet us: pale blue to green, brown and white. A pretty egg is a lovely treat.
Moreover, farm fresh eggs are extraordinarily rich in nutrients, making that extra cost associated with buying local pastured eggs worth every penny; after all, a single egg contains three more vitamin E and seven times more beta carotene than a conventionally raised hen. Moreover, egg yolks are particularly rich in choline – a water-soluble nutrient. Inadequate choline levels are implicated in breast cancer, congenital birth defects, liver disease and preeclampsia. Vegans and vegetarians are at particular risk of deficiency while those who avoid eggs and egg yolks should be mindful to consume enough choline from other sources like liver.
Winter Squash Soufflé with Roasted Garlic
a winter souffle of squash, roasted garlic and parmesan cheese
In this simple winter squash soufflé, we omit the classic inclusion of béchamel sauce in favor of a simple vegetable purée – resulting in a grain- and gluten-free soufflé. Garlic provides an appealing depth of flavor that enhances the squash’s natural sweetness.
YIELD: about 4 to 6 servings.
Love Winter Squash Soufflé? Try these winter recipes: