Sweet Winter Squash Souffle with Maple Butter Sauce
By Chef Tom Fraker
Unsalted Butter as needed
Granulated Sugar as needed
6 large Eggs separated
3/4 teaspoons Cream of Tartar
1/2 cup Granulated Sugar
1/2 cup packed Kabocha Squash seeded and peeled; baked
1/2 teaspoon Pumpkin Spice recipe follows
2 tablespoons Ground Cinnamon
1 tablespoon Ground Nutmeg
1 tablespoon Allspice
1/2 tablespoon Ground cloves
For the Sauce
3/4 cup Maple Syrup
1/2 cup Unsalted Butter
3/4 cup Brown Sugar
To prepare the spice, place the cinnamon, nutmeg, allspice and clove in a bowl, blend well and set aside. Preheat the oven to 375 degrees Farenheit.
Rub the butter on the inside of 4 ramekins coating completely. Dust the inside of the ramekins with the sugar and set aside.
In a Kitchen Aid mixer, whisk the egg whites and the cream of tarter until frothy. Slowly add the sugar and continue beating until soft peaks are formed. Set aside.
In a bowl, whisk the egg yolks to a ribbon stage.
Place the squash in a food processor and pulse until broken up into small uniform pieces.
Fold the squash and the spice into the egg yolks. Gently fold the squash mixture into the egg whites.
Once well blended, pour equal amounts into the ramekins.
Place the ramekins into a baking dish and pour hot water in the baking dish, around the ramekins, to within 1/2-inch of the top.
Place in the oven and bake 25-30 minutes. While the soufflés are baking, prepare the sauce.
In a saucepan, heat the maple syrup and butter until melted.
Slowly whisk in the brown sugar. Cook until sugar dissolves. Set aside.
An easy way to prepare the water bath is to place the baking dish on the oven rack, add the ramekins and pour the hot water into the pan there.
This way you don't have to carry an awkward pan full of hot water.
*The estimated yield of maple butter sauce is 1 1/2 cups or 24 tablespoons.
This means 1 tablespoon of maple butter sauce per soufflé. The rest of the sauce is to be passed or served separately.