I created this soufflé for a magazine article about Thanksgiving in New Orleans. I wanted a side dish that was seasonal and distinctly southern—and this filled the bill. Imagine how nice it would look on your table in your prettiest casserole or soufflé dish. This soufflé dresses up a simple roast chicken or pork loin. But I’d encourage you to try it with Roasted Duckling with Orange-Cane Syrup Sauce (p. 262).
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Butter and flour a 1 1/2-quart soufflé mold or 6 individual soufflé molds.
Step 2
Slice the squash in half lengthwise and scoop out the seeds. Place the squash cut side down on a buttered or oiled baking dish and pour 1 inch of water in the dish. Roast for 30–40 minutes, until the squash is very soft and tender.
Step 3
Remove the squash from the oven, turn it over, and, when cool enough to handle, scrape the meat away from the skins. Mash with a fork or puree in a food processor. Place in a strainer to drain off any excess liquid.
Step 4
Melt the butter in a 2-quart pot over medium heat. Add the onions and cook, stirring, for 3–4 minutes, until softened. Add the sage and continue to stir. Pour in the milk and honey and bring almost to a boil. Whisk in the cornmeal and bring to a boil. Reduce the heat and whisk or stir the mixture for 5 more minutes, until it is quite thick. Remove the mixture from the heat and scrape it into a large bowl. Add the squash puree and mix thoroughly. Season with salt and pepper. Mix in the 4 egg yolks and set aside.
Step 5
In a separate bowl (or an electric mixer), beat the egg whites until stiff but not dry. Fold the whites into the squash mixture, a third at a time. Scoop the batter into the prepared mold (or divide evenly among individual molds) and bake at 400°F for about 30 minutes (25 for individual soufflés). Insert a wooden skewer into the soufflé to test for doneness. If it is dry, it’s done; if it’s wet, bake a few more minutes.
