Butternut Squash Souffle

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With the onset of fall comes a host of awesome umber-colored recipes that add accent to the change in seasons. A favorite side dish in the Red Thread kitchen is this little ditty. Butternut squash has a natural nutty sweetness that makes it a perfect vegetable for finicky eaters (e.g. kids; and yes, we know squash is technically a fruit).

Because this sweet side dish goes great with beef and chicken, we have parenthetically offered parve alternatives to the traditional ingredients called for — so those who keep kosher aren’t left out, red-faced, in the cold.

Ingredients
1 butternut squash
¾ cup raw honey*‡
1¼ cups milkº (soy milk or almond milk)
¼ tsp. baking soda
1 tsp. vanilla extract
1 pinch salt
2 Tbsp. unbleached all-purpose flour
3 eggs
¼ cup margarine, melted

Topping
½ (16-oz.) package vanilla wafer cookies, crushedº (Kedem-brand Vanilla Tea Biscuits)
½ cup margarine, melted
1 cup light brown sugar

Directions
Preheat oven to 400 degrees F.

Put butternut squash in the microwave and cook on high, 2 to 3 minutes, until soft. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.

In a 9×13-inch casserole dish, combine mashed butternut squash, raw honey, milk, vanilla extract, baking soda, salt, flour, eggs and ¼ cup melted margarine.
Bake for 45 minutes or until set.

In a medium bowl, combine crushed vanilla wafers,º ½ cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

*Remember not to give honey to infants less than 12-months-old.
Raw honey is, by definition, kosher and does not require a hechsher (certification).
º Dairy ingredient.

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