Ingredients
- 1000 g Butternut squash
- 4 piece Eggs
- 150 g Gouda cheese
- 20 ml crème fraîche
- 40 g Butter
- 1 to_taste Black pepper
- 1 to_taste Salt
- 40 g All-purpose flour
Instructions
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Preheat oven to 200°C (400°F).
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Peel, seed, and dice the butternut squash. Cook until tender.
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Mash the cooked squash.
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Melt the butter in a saucepan. Add the flour and cook for 1 minute, stirring constantly.
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Gradually add the crème fraîche, stirring until smooth.
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Remove from heat and add the mashed squash, grated Gouda, salt, and pepper. Mix well.
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Separate the eggs. Add the yolks to the squash mixture and mix well.
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Whisk the egg whites until stiff peaks form.
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Gently fold the egg whites into the squash mixture.
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Pour the mixture into a buttered soufflé dish.
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Bake for 30-40 minutes, or until golden brown and puffed up.
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Serve immediately.
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