Bacon Butternut Squash Souffle

Last fall, I expanded my mind and palette for fall foods and feel in love with butternut squash. It's fairly mild and versatile, but still has a unique flavor. I still think my Butternut Squash Pasta (with spinach and sausage) is one of my favorite dishes I've ever made...but squash can make a great side as well, case and point, butternut squash risotto and souffle below.

 

This was my first time ever making a souffle. I was a bit unsure how it'd turn out, but it is surprisingly easy and oooo, so delicious! The secret is the egg whites. Whip 'em and whip 'em good!

Ingredients:

(Original recipe; Makes 4-5 souffles)

• Small butternut squash
• 4 eggs (separate yolk and white)
• 1 heaping Tbsp flour
• 4 slices of bacon
• ~1/4 cup bacon fat
• 1 clove minced garlic
• 1/2 small yellow onion, diced
• 1 tsp thyme (I used dried)
• 1 tsp sage (I used dried)
• salt and pepper to taste
• 4-5 ramekins (I used these 3.5")



Directions:

• Preheat oven to 400 degrees F
• Cut squash in half length-wise
• Place with cut-side down on aluminim foil lined baking sheet
• Bake for ~30 minutes; or until soft

• Scoop out the seeds
• Scoop squash out of shell and place in food processor
• Puree squash until smooth
• Hint: the reason I like to bake the squash on aluminum foil is that is makes for easy clean up! Wrap up the foil with shell and seeds. Viola!

• Place pureed squash in a medium size bowl
• In a skillet on medium heat, cook bacon until crispy
• Pour excess bacon grease into squash bowl, leaving a small amount in pan
• Cook garlic and onion in pan until clear (approximately 3 minutes)

• Place egg yolks in bowl with squash and bacon grease
• Puree until smooth

• Crush bacon into bite size pieces
• Add bacon, onion, garlic, flour, herbs, salt and pepper to bowl
• Mix well to combine

 

• Place egg whites in a medium bowl
• Beat eggs whites until a stiff peak forms (this took me approximately 3 minutes by hand)
• Pour whites into squash mixture
• Use spatula to fold whites into mixture
• Continue folding until white streaks disappear

• Pre-grease ramekins
• Pour mixture into ramekins; filling them
• Bake for 35-40 minutes (use toothpick test)
• Enjoy!

Linking up with Let's Get Bananas and Blissfully Miller for Taste of Tuesday