Winter Squash Soufflé

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant winter squash soufflé is a wonderful way to celebrate seasonal flavours. Combining a velvety squash purée with the nutty depth of Swiss cheese and a hint of warming nutmeg, it offers a sophisticated balance of sweetness and spice. The texture is beautifully light and airy, providing a comforting yet impressive centrepiece for any cold-weather menu. It is an ideal choice for those seeking a vegetarian dish that feels both indulgent and wholesome.

Perfect for a weekend lunch or as a refined side dish for a Sunday roast, this recipe is surprisingly straightforward to prepare. While many find the idea of a soufflé daunting, using a shallow baking dish ensures an even rise and a reliable set every time. Serve it immediately from the oven while it is at its most impressive, finished with a simple crack of black pepper and a crisp green salad on the side.

Ingredients for Winter Squash Soufflé

3 tablespoons unsalted butter plus additional for greasing
3 cucharadas de harina común
350 ml de leche entera
1 (350g) package frozen winter squash purée, thawed
120g coarsely grated Swiss cheese (110g )
1 cucharada de azúcar moreno compactado
3/4 teaspoons salt, or to taste
1/4 de cucharadita de cayena
3/4 cucharaditas de nuez moscada recién rallada
3 yemas de huevo grandes
4 large egg whites

How to make Winter Squash Soufflé

Generously butter a 2-quart shallow ceramic or glass baking dish.

Coloca la rejilla del horno en la posición media y precalienta el horno a 218°C.

Melt butter (45ml ) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.

Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.