Di Chioggia Squash Soufflè

A friend gave me a couple of large slices of Di Chioggia.  It is a wonderful squash, lighter, less starchy, and with a creamy taste.  The only way I could think of to use all that food is to make a soup or Soufflé.   Souffle it was...

Roasted a bit of chicken at the same time as the vegetables. This provided the freshly rendered chicken fat. This dish is also great as a breakfast/brunch with egg sides.

Ingredients:

2 lbs Squash (Di Chioggia - Butternut - winter squash of your choice)

1 small zucchini

1 small red onion, 

25g (2tbsp) butter, 

25g (2tbsp) rendered chicken fat, 

1 cup milk

2 eggs

1 fat serving spoon of white flour (12g-25g (1-2tbsp) | Gluten Free - add 1 egg or potato starch)

100gr (4oz) cheese (Edam - swiss or rich white cheese), 

Bread crumbs

1 pinch spice (to taste) - nutmeg - cinnamon - ground ginger 

Salt and pepper to taste

Assembly:

1. Clean and cube the vegetable for fast baking 

2. Bake veggies till soft -  (200C/400F) - No not overcook.

3. Mix the Vegetables with eggs, milk butter, flour, and fat add a pinch of nutmeg/spice

4. Blend with emersion blender roughly 

5. Pour into form and bake for 30min at (200C/400F)

6. Remove from oven and cheese and breadcrumbs to top.  Reduce heat to (175C/350F) and bake for 10-20 min until brown.

7. Serve

I use one oven pan for both roasting the vegetables and baking the Soufflés.  If you want a more refined texture make a roux. (Combine over low heat the melted butter/fat and flour in a pan and stir until smooth.) This is then added to the mix vegetables eggs and milk.