Butternut Squash Soufflé in Acorn Bowls
- For bowl: 8x 1lb Acorn Squash
- For bowl: 1 tbsp Kosher Salt
- For bowl: 3 tbsp Olive Oil
- For bowl: Fresh Ground Pepper to taste
- 2lb Butternut Squash, cubed
- 2 sprigs fresh Thyme
- 4 cups Vegetable stock
- ¼ cup Pure Maple syrup
- ½ tsp fresh ground nutmeg
- 1 cup Cooked wild rice
- ½ cup Cooked Cranberries
- 4 tbsp Flour
- 3 Egg Whites
- 1 tsp Baking Powder
- 1 cup Heavy Whipping Cream
- Salt & pepper to taste
For Squash Bowl
- Preheat oven to 375°F. Line a baking sheet with Culinary Parchment Paper.
- Cut off tops of squash (stem end)
- Cut a thin slice off the bottom to create a stable base.
- Remove seeds and discard.
- Brush Squash bowls with olive oil and season with salt and pepper.
- Place squash on the lined baking sheet topside up and roast for 30 min, remove from oven and let cool.
Butternut Squash Soufflé
- Preheat oven to 350°F. Line a baking sheet with Culinary Parchment Paper.
- Peel Squash and seed, chop into 1” cubes and cook in vegetable stock with fresh thyme until fork tender.
- Drain squash removing all excess liquid and set aside.
- Place cranberries in a Culinary Parchment Paper lined skillet with maple syrup and cook over low heat until cranberries “POP” and liquid thickens up.
- In a bowl whip heavy cream to stiff peaks.
- In another bowl whip egg whites to soft peaks.
- In blender or food processor puree squash until smooth. Add flour, baking powder, and nutmeg and puree one more minute.
- Season with salt and pepper.
- Place puree in a bowl and fold in rice, cranberries.
- Add whip cream a little at a time folding gently not to deflate the whip cream.
- Repeat process with egg whites.
- Place Soufflé mixture into Acorn Squash bowls.
- Bake on lined baking sheet for 40 to 45 minutes until golden brown.