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Winter Squash Soufflé w/Dark Amber Maple Syrup & Grana Padano Cheese{An Elegant Thanksgiving Side Dish}
Of course Turkey is the Ahem…King {or Queen} of one of my most favorite holidays, Thanksgiving! My mom & I have the same conversation about this time every year…”what sides should we make with our turkey?” We always end up making the same ole sides every single year, which I love, especially my mom’s bread pudding stuffing, the creamiest of mashed potatoes and always corn and some green vegetable, usually green beans. This year for our Thanksgiving dinner I wanted to give our side dishes…ummm how you say ” une touche élégantes”, an elegant touch! What else has more elegance & is impressive as a French Souffle’. Yes a Souffle’. A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert…or now a side dish! I had heard of a cheese souffle’, so I decided to add the Grana Padano cheese in my Souffle’ recipe. I wanted to add a seasonal squash or pumpkin but decided to use a winter squash which is abundantly available at the markets these days. Roasted winter squash & dark amber pure maple syrup added a rich sweetness to the souffle’ which gave this souffle’ a unique earthy flavor. I also added spices like cinnamon & nutmeg for an extra depth of flavor.
recipe inspired by epicurious.com
RECIPE FOR WINTER SQUASH SOUFFLE’ WITH DARK AMBER PURE MAPLE SYRUP & GRANA PADANO CHEESE Serves 4
INGREDIENTS: 3 tablespoons unsalted butter plus additional for greasing 3 tablespoons all-purpose flour 1 1/2 cup whole milk 12 ounces oven roasted winter squash, mashed into pulp 1 cup Grana Padano cheese, grated 2 tablespoons dark amber pure maple syrup, I used Highland Sugarworks Pure Organic Maple Syrup 1/4 teaspoon salt 1/4 teaspoon freshly ground nutmeg, also some for dusting as garnish 1/4 teaspoon cinamon powder 3 large egg yolks 4 large egg whites, beaten until peaks form 3/4 teaspoons cream of tartare 1 teaspoon olive oil, drizzle over the squash before roasting METHOD: ROASTING THE WINTER SQUASH METHOD: Pre-Heat Oven for 400 degrees, cut up the winter squash into 1 inch thick slices. Take the seeds out but keep the peel on. Drizzle with 1 teaspoon olive oil and let it roast. Once roasted, remove the peel and mash up the squash into pulp. This can be prepared ahead. Place the oven rack in middle position and preheat oven to 425°F. (Baking of the Souffle) Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, maple syrup, salt, ground cinnamon, and freshly ground nutmeg , mix until smooth, then transfer to a large bowl and whisk in yolks. Beat whites with a pinch of salt & cream of tartare in another clean bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Butter the Ramekins & Spoon the souffle’ mixture into Ramekins or one large Souffle’ Ramekin or dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, dust lightly with freshly ground nutmeg.
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