SQUASH SOUFFLE
This is a very simple recipe and has replaced sweet potatoes at every holiday meal. I've been making it for ten years and its always a hit and disappears! MAKE 2!
Provided by Lisa Mendelowitz
Categories Other Side Dishes
Time 1h
Number Of Ingredients 7
Steps:
- 1. Grease (or Pam) a casserole dish or pie pan. Preheat oven to 350.
- 2. Mix together all ingredients and beat well with a whisk for 1-2 minutes
- 3. Pour into greased (or pammed) casserole. Bake for 50 minutes to one hour until golden and fluffy. (Times vary depending on your oven).
WINTER SQUASH SOUFFLE BAKE
This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
GOLDEN SOUFFLED SQUASH BAKE
Another tried and true recipe from the 1977 "Introducing Cottage Cheese" from Borden. Not too spicy.
Provided by Janet Knowles
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a covered saucepan, cook the squash in a small amount of salted water until tender (about 5 minutes); drain.
- In a medium bowl, combine egg yolks, cottage cheese, flour and salt.
- Beat the egg whites until stiff but not dry.
- Fold into the cottage cheese mixture.
- In a greased 11x7 inch baking dish, layer half the squash, half the egg mixture, half the cheddar cheese and half the crumbled bacon.
- Repeat the layering.
- Bake 20-25 minutes.
- Refrigerate leftovers.
Nutrition Facts : Calories 278.8, Fat 20.1, SaturatedFat 9, Cholesterol 111, Sodium 1055.7, Carbohydrate 9.6, Fiber 3, Sugar 0.3, Protein 15.5
BAKED STUFFED YELLOW SQUASH BOATS
Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.
Provided by Douglas Poe
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees.
- Cut yellow squash in half lengthwise.
- With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
- In a pan sauté onion and garlic over medium heat with a dash of olive oil.
- Add the squash that was removed from the boats and season with kosher salt and pepper.
- Cook until almost soft (around 7 minutes).
- When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
- Scoop stuffing mixture into boats and fill evenly.
- Sprinkle the top of the stuffed boats with extra parmesan cheese.
- Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2
GOLDEN SUMMER SQUASH
This is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.
Provided by CookingONTheSide
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place a large skillet over medium heat.
- After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
- Add the onion and salt.
- Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
- Transfer to a bowl and set aside.
- Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
- Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
- Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
- Toss in the garlic, and return the onions to the pan.
- Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
- Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
- NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
- Peeling the squash is optional.
Nutrition Facts : Calories 96.1, Fat 5.4, SaturatedFat 0.8, Sodium 78, Carbohydrate 11.5, Fiber 2.7, Sugar 6.1, Protein 2.6
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