1 1/2 Pounds acorn squash
1 Head garlic
6 Eggs, separated
1/4 Teaspoon salt
1 Cup grated Parmesan cheese, divided, plus extra for coating the soufflé dish
Olive oil, for oiling the squash
Preheat the oven to 400 degrees F. Split the squash and seed them, then evenly distribute the unpeeled garlic cloves of one head of garlic among the squash cavities. Invert the garlic filled squash on a baking sheet and coat their skins with olive oil. Roast the squash in the oven until their skins brown and are easily pierced with a knife, about for 45 minutes. Turn off the oven, remove the squash, and allow it to cool to room temperature. After the squash has cooled to room temperature, turn the oven on again and preheat it to 400 degrees F. then spoon the flesh of the roasted squash into a food processor. Peel the roasted garlic and add it to the food processor. Margarine a soufflé dish and dust it with Parmesan cheese. Pulse the squash and garlic to combine, then add the egg yolks and 3/4 cup grated Parmesan cheese and process until smooth. Meanwhile, whip the egg whites with salt until they form soft peaks. Gently fold the whipped egg whites into the egg and squash mixture. Pour the soufflé mixture into the buttered and Parmesan dusted soufflé dish. Top with remaining ¼ cup grated Parmesan cheese and bake in an oven preheated to 400 degrees F, until the soufflé is puffed and browned, with the center remaining wobbly – about 30-40 minutes. Serve immediately.
Pairs Well With
If you like yellow squash this is the recipe for you. It is so good and goes well with poultry, pork and fish dishes. I serve it often. It is very good.
$$$Cost per Serving: $0.84, Recipe cost $5.06