Thursday, June 3, 2010

Squash Souffle

This is proof that squash doesn't have to be boring! (I'll add a photo soon!)


1 cup flour
1 tsp. baking powder
4 eggs, separated
1/2 cup vegetable oil
1/4 cup olive oil
1 small onion, diced
1 lg. zucchini, diced
1 yellow squash, diced
3/4 cup butternut squash, finely diced
1/2 cup shredded cheddar cheese
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. celery salt
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper


1. Preheat oven to 350 degrees. Thoroughly coat casserole dish with cooking spray or butter.

2. In large skillet, heat olive oil. Add diced onion and all squash. Season with curry powder, garlic powder, celery salt, and paprika. Saute until vegetables are just getting tender. Remove veggies from olive oil and let rest.

3. In large bowl, combine flour and baking powder. Add egg yolks and vegetable oil and combine well. In separate bowl, whisk egg whites until thick and frothy, but not stiff. Gently fold whisked egg whites into flour mixture. Add in sauteed vegetables, salt, pepper, and cheddar cheese and gently combine.

4. Pour mixture into prepared casserole dish and bake @ 350 degrees for approximately 45 minutes. Souffle is done when dinner knife inserted in center comes out clean.

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