Summer Squash Souffle

(serves 4-6)

5 or 6 crookneck squash – about 2 lbs
4 tbsp butter
1 cup finely diced onion
2 eggs
pinch of nutmeg
1 tsp salt
freshly ground pepper
1 tbsp butter

 Dice the squash into 1 inch cube and steam in for 15-20 minutes – until very soft.  I recently purchased a new cookware set.  We are installing an induction stove soon and needed to replace a lot of our older cookware.  I love our new stainless steel set – it has the best double decker steamer!

Meanwhile, heat the 4 tbsp of butter over medium heat in a skillet.  Cook the onions until soft and translucent but not brown.

Once the squash is tender, mash it into smooth puree with a fork and place in a fine colander to drain as much of the liquid as possible.

While draining, separate the egg.  I use the method of moving the yolk back and forth in the egg shell halves.  Recently, I’ve been using duck eggs for the majority of my egg needs.  Turns out, it can be rather hard to separate the white fromthe yolk.  You tend to have to “cut” the white free.  It’s very thick!

Beat the yolk with the nutmeg, salt and a few grinds of pepper.  I once heard Martha Stewart (yes, I’m a fan!) say something along the lines that you never know how much sawdust is in your ground spices.   Errr…ever since, I’ve ground my own nutmeg.  I don’t use it often and freshly ground even from “old” nuts seems to be more potent than preground that sits around for along time.

Once the squash is drained, add it and the onions to the yolk mixture.

Beat the egg white until it forms stiff peaks.  Fold gently but thoroughly into the squash mixture.

Pour the mixture into a 1 quart baking dish greased with 1 tbsp of butter and bake in  preheated oven at 350F for 40 minutes.

And enjoy!


2 comments

  • Laurie said:

    May 22, 2012 4:58 pm

    I did not have yellow but used the green (I don’t know what kind) squash from this week to make the souffle. It was wonderful! Thanks

    • Marissa replied:

      May 22, 2012 8:27 pm

      Wonderful Laurie! You are either getting a dark green one – Black Beauty Zucchini, a light green one – Magda Squash or a UFO shaped one – Patty Pan Squash. I’ll have pictures of the varieties up soon!

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