Yellow Summer Squash Souffle
Elevate your seasonal cooking with this light and airy Yellow Summer Squash Soufflé, a stunning dish that combines the delicate sweetness of yellow squash with the rich flavors of Parmesan cheese and a hint of nutmeg. Perfect for a summer dinner party or an elegant brunch, this savory soufflé is crafted with a creamy squash purée, a velvety roux, and whipped egg whites folded to perfection for a beautifully risen finish. With just 20 minutes of prep time, this impressive recipe is easier than it looks, yet guaranteed to wow your guests. Serve it right out of the oven for a golden, fluffy centerpiece that celebrates the best of summer produce.
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Recipe Information
Ingredients
- 4 cups yellow summer squash
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
- 4 large eggs, separated
- 1 tablespoon vegetable oil or non-stick spray
- 1 tablespoon breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a soufflé dish or a 2-quart baking dish with vegetable oil or non-stick spray, then sprinkle a tablespoon of breadcrumbs inside to coat the bottom and sides of the dish. Shake out the excess.
Wash and finely dice the yellow summer squash. Steam or boil the squash until tender, about 8–10 minutes. Drain well to remove excess moisture, then mash or blend the squash into a smooth puree. Set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour to make a roux, cooking for 1–2 minutes while stirring constantly.
Gradually whisk the milk into the roux until smooth. Cook the mixture, stirring frequently, until it thickens into a creamy sauce, about 3–5 minutes.
Remove the saucepan from heat, and stir in the Parmesan cheese, salt, black pepper, and nutmeg. Mix well until the cheese has melted and the seasoning is evenly distributed.
Stir the squash puree into the sauce until fully incorporated. Allow the mixture to cool for 5–10 minutes.
Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the egg yolks, then slowly add them to the cooled squash mixture, stirring constantly to combine.
Using a clean mixing bowl and whisk or electric mixer, beat the egg whites until stiff peaks form.
Gently fold one-third of the beaten egg whites into the squash mixture to lighten it. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture.
Pour the soufflé mixture into the prepared dish, smoothing the top gently with a spatula. Place the dish on the center rack of the oven.
Bake for 30–40 minutes, or until the soufflé has risen and the top is golden brown. Avoid opening the oven door while baking to prevent the soufflé from collapsing.
Serve immediately for the best texture and presentation. Enjoy your Yellow Summer Squash Soufflé!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1009 mg | 78% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
