Twice-baked butternut squash soufflé recipe | delicious. magazine

Name: Twice-baked butternut squash soufflé recipe | delicious. magazine
Ingredients: ½ butternut squash (about 500g), peeled and diced into 2cm pieces; 3 garlic cloves, unpeeled; Olive oil for roasting; 300ml whole milk; ¼ onion; 1 bay leaf; Pinch freshly grated nutmeg; 50g unsalted butter; 50g plain flour; ¼ tsp English mustard powder; 100g extra-mature cheddar, grated; Small bunch fresh sage, leaves picked and finely chopped; 5 large free-range eggs, separated; 300ml single cream; 80g freshly grated parmesan (or vegetarian alternative); You’ll also need…; 8 x 150ml metal pudding moulds or ramekins, greased well with butter and bases lined with non-stick baking paper

www.deliciousmagazine.co.uk

These decadent twice-baked soufflés are made with seasonal squash – the perfect vegetarian starter for your next dinner party.

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Ingredients

½ butternut squash (about 500g), peeled and diced into 2cm pieces
3 garlic cloves, unpeeled
Olive oil for roasting
300ml whole milk
¼ onion
1 bay leaf
Pinch freshly grated nutmeg
50g unsalted butter
50g plain flour
¼ tsp English mustard powder
100g extra-mature cheddar, grated
Small bunch fresh sage, leaves picked and finely chopped
5 large free-range eggs, separated
300ml single cream
80g freshly grated parmesan (or vegetarian alternative)
You’ll also need…
8 x 150ml metal pudding moulds or ramekins, greased well with butter and bases lined with non-stick baking paper