Mini Squash Cheddar Soufflés with Oven-Roasted Tomatoes

Name: Mini Squash Cheddar Soufflés with Oven-Roasted Tomatoes
Ingredients: butternut squash; unsalted butter; all-purpose flour; milk; cheddar cheese; pure maple syrup; fresh thyme; ground nutmeg; salt; pepper; eggs

Preparation info

Makes
3 dozen
mini souffles

Difficulty
Easy

Appears in

Fresh with Anna Olson

By Anna Olson

Published 2009

About

These soufflés are not the temperature- and time-sensitive beasts that have us cringing at their very mention. Instead, they’re light and delicate and impressively easy to make.

Ingredients

1	butternut squash, about ½

Starter
Vegetarian
Autumn

Method

Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.

Cut the squash in half lengthwise, scoop out the seeds, and place, flat side down, on the prepared baking tray. Poke holes in the skin of the squash with a fork and