This is an elegant way of eating eggs and is a Gluten Free Version too! No flour involved…the simple joy of cream cheese and eggs! I might redo this with a much lower carb veggie to keep the nasty carbs down too. I like the combination of ginger and butternut squash though…the ginger gives the dish a bit of a zing! If you are not a fan of ginger, you could leave this out if you wish. You could make this in a large dish or small ramekins….starter or main course!
I love the way a souffle towers as it comes out of the oven, but that does not last long as it will start to deflate like a party balloon on New Years Day. You can always cook these for later, then put them in the oven for about 8-10 minutes to bring them back to life in all their plump glory!
1 butternut squash
200g cream cheese
3 egg yolks
5 egg whites
1 tspn grated fresh ginger (or 1 tspn of ground ginger)
salt and pepper
- Preheat the oven to 180C/350F degrees.
- Cut the top and bottom off the butternut squash and cut into large pieces.
- Place the pieces on a roasting tray and drizzle with oil. Season with the salt and pepper. Roast for 30 minutes until soft.
- Peel the skin from the pieces and set aside to cool.
- Once cool, place in a food processor, add the ginger and blitz until smooth.
- Whisk your cream cheese with the egg yolks until smooth and there are no lumps.
- In another bowl, whisk up the egg whites until stiff.
- Add a third of the butternut squash mixture int the cream cheese mixture and one third of the egg whites. Fold gently.
- Repeat until all the butternut squash and egg whites are mixed into the cream cheese mixture.
- Butter your ramekins/souffle dish well and place in a deep roasting tin. Boil some water and place in the tin around the dishes. The water level should be half way up to the dishes.
- Place the butternut squash mixture into the dishes and bake for 18-20 minutes.
- Do not remove them from the dishes immediately as they will collaspe…HOWEVER, they will sink a bit.
- Eat and enjoy!