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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

Preparation Instructions:

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.
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