SQUASH AND PANCETTA SOUFFLERecipes Squash
- 1 buttercup or Hubbard squash, about 3 pounds (1.5 kg)
- 4 onces (125g) pancetta
- 20 sage leaves
- 6 tablespoons butter
- 1/3 cup of flour
- 2 cups warm milk
- Salt and freshly ground pepper
- 6 eggs, separated
- 1-1/2 cups whipping cream
Preheat oven to 400F. Cut squash in half and remove seeds. Place squash pieces, cut side down on and oiled bake sheet and bake for 50 minutes or until tender. Let cool and scoop out flesh.
Place pancetta in a skillet over medium heat and fry until crisp. Drain and chop. Raise heat and add sage leaves to pan and fry until crisp about 30 seconds. Reserve.
Heat butter in a pot over medium heat to make sauce. When the butter sizzles, stir in flour until incorporated. Slowly add milk and bring to a boil, stirring. Season with salt and pepper and let cool.
Place squash and white sauce in a food processor and puree until slightly chunky. Add in egg yolks and stir in pancetta and sage. Transfer to a bowl.
Beat egg whites to stiff peaks with a pinch of salt and stir 1/3 into squash mixture to lighten it. Fold in remaining egg whites with a large spoon.
Reduce oven temperature to 375F. Oil an 8 inch wide ramekins and divide squash mixture between them.
Place ramekins in a roasting pan and fill roasting pan half-way up with boiling water. Place pan in oven and bake for 20 minutes or until soufflés have risen.
Remove ramekins from water bath and let cool slightly. Loosen sides of soufflé with a knife and turn out onto a parchment-lined baking sheet. Refrigerate until needed. (they may flop, but ignore it.
Before serving, preheat oven to 400F. Return soufflé on baking sheet to room temperature. Drizzle 3 tablespoons of cream over each soufflé and rebake for 12 to 15 minutes or until puffed up. Serves 8.
Compliments of The Star