The ever-giving gift of squash: Squash Souffle for Thanksgiving

The squash from the last post that I used to make the pasta with chanterelles got quite a workout last week. The parts of the squash that I hadn't diced got roasted that same night in wedges until tender.

So there was all this squash flesh in my refrigerator. On my bike ride home, where I do my best thinking, I was mulling over recipe ideas that I could make that night without stopping at the store. The lovely, pillowy word, souffle just plopped into my head. mmmmm. I knew I had eggs and that I'd need some other sort of dairy (there was buttermilk at home) and maybe a little cheese. It all seemed easy enough.

Not only was it easy, it worked beautifully and tasted fantastic. I might even make this for Thanksgiving next week. It's really nice and light and will be a good foil to the stuffing and mashed potatoes. Cook the squash a couple days ahead and then mix it up while the turkey finishes cooking (it takes less than 10 minutes) and bake it while the bird rests. Easy and elegant. How often do you get that?

Serves 8

3 1/3 cups of cooked orange squash flesh
1 teaspoon chopped fresh thyme
6 eggs, separated
2/3 cup buttermilk
Salt and pepper
1 cup grated cheddar cheese

Preheat oven to 350 degrees F.

Put the squash in a medium bowl and mash it with a potato masher until broken down and fluffy. Add the thyme, egg yolks, buttermilk and salt and pepper. (To taste for proper seasoning, microwave a small amount or cook a little in a non-stick pan.) Add the cheese and mix to combine. In another medium bowl, with a handheld electric mixer, beat the egg whites until medium peaks form. Fold the egg whites carefully into the squash mixture, being careful not to over mix and deflate the mixture.

no need to fully incorporate the egg white.

Transfer to an 8 cup casserole dish and bake for 40-50 minutes until dry, firm, and beginning to brown. Serve immediately.