Squash Souffle

Judy Shankman

Food Editor's Note: This is a fantastic side dish to accompany any entrée, but is especially appropriate on Thanksgiving. My friend Judy served it to my family one Shabbat dinner three years ago and I have been making it to rave reviews ever since. Even kids will eat squash if you make it this way! The soufflé is light, sweet, and has a custard-like texture. It makes a dramatic presentation served right from the oven when the soufflé is at its highest, but it tastes great reheated or even served cold. (I have been known to finish off the leftovers at breakfast or for dessert with a spoonful of whipped cream.)

1 package frozen cooked and pureed winter squash (12 ounces)
1/2 cup sugar
1/2 cup flour
3 eggs
2 cups light cream or non-dairy creamer
1/8 pound butter or margarine, melted
dash of salt
cinnamon (to sprinkle on top)
nutmeg (to sprinkle on top)

Defrost squash. Beat all ingredients in a large bowl. Pour carefully into a 2-quart soufflé dish or casserole and sprinkle with cinnamon and nutmeg. 
Bake in a 350-degree oven for at least one hour. If you use cream, it will take 10-15 minutes longer. The soufflé is done when the center appears set and a knife inserted in the middle comes out clean. Serve immediately.
Food Editor’s note: You may double this recipe and either bake it in two separate dishes or increase the baking time by up to 1/2 hour.
Judy Shankman is a Jewish community activist, a member of the ShalomBoston.com Board of Advisors, and a fantastic cook.

Squash Souffle