Gluten Free

Butternut Squash and Ginger Souffle (Gluten Free)

Quick! Take a photo before it sinks!

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!

INGREDIENTS

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

METHOD

  • 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!

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3 Comments

  • Reply
    shyzie
    May 9, 2012 at 7:47 am

    Lovely…and love the fact that it’s gluten free…I’m on the look out for GF recipes as may be gluten intolerant myself….would love to give this one a try…

    • Reply
      Angie C
      May 9, 2012 at 8:02 pm

      Thanks for stopping by..hope you enjoy the recipe!

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