Orange Hokkaido Squash Souffles Recipes

ORANGE HOKKAIDO SQUASH SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter four 12-ounce ramekins, and line bottoms and sides with parchment paper. Dust with flour; tap out excess. Set aside.
• In a small saucepan, bring the half-and-half, thyme, and bay leaf to a simmer. Remove from heat; let stand, covered, 10 minutes. Strain through a fine sieve into a small bowl. Cover, and keep warm.
• In a medium saucepan, melt butter over medium heat. Add shallots; cook, stirring, until softened, about 3 minutes. Add flour, and cook, stirring, 3 minutes more. Whisking, add hot half-and-half in a slow stream; cook, whisking, until mixture has thickened, about 2 minutes.
• Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat in the squash puree, followed by the egg yolks and marjoram. Season with salt and pepper, and fold in the cheese; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt just until stiff peaks form. Gently fold into squash mixture in three additions. Spoon batter into ramekins. Bake until souffles stop rising and a cake tester inserted gently in the centers comes out clean, 30 to 35 minutes. Serve immediately.

ROASTED BUTTERNUT SQUASH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
• Place butternut squash, cut-side down, onto the prepared baking sheet.
• Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
• Sift flour, baking powder, and salt together in a bowl.
• Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
• Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
• Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

SOUFFLE A L'ORANGE

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

WINTER SQUASH SOUFFLE BAKE

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.

OVEN-ROASTED HOKKAIDO SQUASH

Steps:

• Wash the squash, remove the seeds and cut into u-shaped pieces (the peel of this squash is edible). Place them on a paper-lined baking tray.
• Peel the garlic, press it into a small bowl and mix with the oil. Season with salt and pepper.
• Brush the pieces of squash with the marinade. Sprinkle with gomashio.
• Bake at 200° C in the preheated oven for about 20-25 minutes .