A classic French recipe today. Have you ever tried Souffle? These souffles are so fluffy and tasty, you have to give them a try. The sweet squash perfectly balances the savoury cheeses and they’re perfect as a fancy appetizer.

Souffles have struggled under the bad reputation of being very difficult to make. Well, they’re not easy, but they’re definitely worth a try. They’re so fluffy and cheesy, you’re going to love them!

Be careful not to open the oven while they cook and don’t overwhip the eggs. Besides that, they’re really delicious and you can’t go wrong. I decided to pair these with an almond pesto for some extra crunchiness. Serve them immediately, before they have time to collapse and enjoy!

“The only thing that will make a souffle fall is if it knows you’re afraid of it.”
James Beard

Fluffy Cheese and Squash Souffle

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Prep Time 30

Cook Time 35

Course Appetizer, Main Course

Cuisine French

Servings 8 Souffles

Equipment

oven tray
Souffle Ramekins
sauce pan
Electric Whisk or Kitchen Robot

Ingredients

300 gr Squash grated or cut into small pieces`
80 gr Flour
250 ml Milk
40 gr Butter plus extra for greasing the Ramekins
45 gr Grated Parmesan
100 gr Coloured Cheddar
3 Eggs
to taste Salt and Pepper
to taste Nutmeg

Instructions

Start by cooking the Squash. Cook it in the oven for 30 min at 180C or pan fry it, being careful not to add liquids. Once cooked, mash the squash and put aside. Lower down the oven at 160C.
Separate egg whites and yolks, and whisk the whites until fluffy. Put the yolks aside.
Prepare the bechamel. Add the flour in a saucepan and the milk very slowly, carefully whisking to avoid clumps. Cook at medium-low heat, adding the butter as soon as all the flour mixed with the milk. Whisk continuously.
Once the bechamel becomes consistent, season with salt, pepper and nutmeg, don't add too much salt as the cheeses are pretty savoury. Add the yolks and mix well, then add the cheeses. When melted and homogeneous, put the sauce pan aside and add the squash puree and let it cool for a couple of minutes. Blend with a mixer in case you see clumps.
Carefully add the bechamel mixture to the whipped whites, mixing from bottom to top to avoid unwhipping the eggs. Grease the Ramekins with generous butter and spoon the mixture in. Place on an oven tray and cook for 35-40 min, until the top is golden and risen and has a slight wobble. Serve immediately.