Southern-Style Squash Soufflé with a Hint of Sweetness
Fresh yellow squash makes a delicious but simple casserole similar to that served at Black-Eyed Pea restaurants in the South.
6
servings
Ingredients
- ½ cup (50 g) chopped onions
- ⅓ cup (49 g) chopped red bell peppers
- 2 tablespoons (28 g) butter
- 2 pounds (906 g) yellow squash (cut in large chunks) - (4 medium squash)
- 2 (100 g) large eggs
- ¾ cup (45 g) panko or bread crumbs
- ½ teaspoon (½ teaspoon) table or sea salt
- 2 teaspoons (2 teaspoons) granulated sugar
- freshly ground pepper to taste
Instructions
- Preheat & Prep: Set oven to 350˚F (180˚C).
- Microwave Veggies: In a microwave-safe bowl, cook 1/2 cup chopped onions, 1/3 cup chopped red bell peppers, and 2 tablespoons butter on HIGH for 3 minutes until soft.
- Add Squash & Cook: Layer 2 pounds yellow squash (cut in large chunks) on top. Cover and microwave for 10 minutes until fully cooked.
- Drain & Mash: Press out as much liquid as possible, then mash.
- Blend & Mix: Pulse squash mixture in a food processor or mash by hand. Mix in 2 large eggs, 3/4 cup panko or bread crumbs, 1/2 teaspoon table or sea salt, 2 teaspoons granulated sugar and freshly ground pepper to taste.
- Bake: Pour into a well-greased 1-quart oven-safe dish or use individual dishes as pictured. Bake for 30 minutes until golden and puffed.
Nutritional Information
Serving: 16 | Calories: 121kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 303mg | Potassium: 469mg | Fiber: 2g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 1mg