Butternut Squash Souffle Squares (Gluten free, low FODMAP)
March 4, 2014 – 4:12 pm | No Comment

I debated whether to call this dish a souffle or a spoonbread.  Technically, it doesn’t fit the definition of either, but texture-wise, it could pass for both.  I opted for “souffle” since that designation places …

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Butternut Squash Souffle Squares (Gluten free, low FODMAP)
March 4, 2014 – 4:12 pm | No Comment

squashsquaresI debated whether to call this dish a souffle or a spoonbread.  Technically, it doesn’t fit the definition of either, but texture-wise, it could pass for both.  I opted for “souffle” since that designation places it more in the dessert camp than the side dish camp.  As a dessert, after all, this recipe is quite virtuous– reasonably low in fat and not outrageously high in sugar.  As a vegetable side dish, however…um, not so much.

A good compromise might be to serve it with brunch– it’s a just-sweet-enough complement to savory foods like eggs, cheese and smoked fish.  Or consider it a sophisticated stand-in for candied yams or marshmallow-sweet potato casserole at Thanksgiving.

Recipe: Butternut Squash Souffle

Serves 8

Ingredients

  • 20 ounces butternut squash, cut into small pieces
  • 2 TBSP butter or margarine
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1/2 cup gluten-free all purpose flour (I used King Arthur’s Multipurpose GF flour)
  • 3 eggs, beaten

Directions:

  1. Preheat oven to 350 degrees
  2. Grease an 8″ baking dish (square or round, but square makes it  easier to serve); set aside
  3. Steam the squash until tender, about 10 minutes
  4. Combine squash with butter and mash until smooth (a potato masher works well).  Set mixture aside until it cools.
  5. Add flour, sugar, maple syrup and beaten eggs to the squash mixture.  Mix well to combine.
  6. Pour batter into greased baking dish, and bake for 70 minutes.

 

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