Winter Squash Soufflé
By Chef Amy Topel
Ingredients
1/2 cup freshly grated Parmesan
1 cup finely chopped onion
1 large garlic clove, minced
2-1/2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup milk
1/2 cup grated Fontina cheese
1-1/2 pounds winter squash or sweet potatoes, cooked and mashed
4 large eggs, separated
Method
Butter a 1-1/2-quart soufflé dish, dust with 1/4 cup of the Parmesan and set aside. Preheat oven to 375 degrees. In a saucepan over low heat, sauté onion and garlic in butter until translucent. Add flour and stir constantly for 3 minutes. Slowly add milk, whisking constantly, until the mixture has thickened. Remove from heat, whisk in Fontina, mashed squash and egg yolks until completely smooth. Beat the egg whites with a pinch of salt to stiff peaks. Gently fold into the squash mixture. Pour into soufflé dish, sprinkle with remaining Parmesan and bake for 45 to 50 minutes, or until puffed and golden. Serve immediately.