Yellow Summer Squash Souffle

Elevate your seasonal cooking with this light and airy Yellow Summer Squash Soufflé, a stunning dish that combines the delicate sweetness of yellow squash with the rich flavors of Parmesan cheese and a hint of nutmeg. Perfect for a summer dinner party or an elegant brunch, this savory soufflé is crafted with a creamy squash purée, a velvety roux, and whipped egg whites folded to perfection for a beautifully risen finish. With just 20 minutes of prep time, this impressive recipe is easier than it looks, yet guaranteed to wow your guests. Serve it right out of the oven for a golden, fluffy centerpiece that celebrates the best of summer produce.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 cups yellow summer squash
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons ground nutmeg
• 4 large eggs, separated
• 1 tablespoon vegetable oil or non-stick spray
• 1 tablespoon breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a soufflé dish or a 2-quart baking dish with vegetable oil or non-stick spray, then sprinkle a tablespoon of breadcrumbs inside to coat the bottom and sides of the dish. Shake out the excess.

Step 2

Wash and finely dice the yellow summer squash. Steam or boil the squash until tender, about 8–10 minutes. Drain well to remove excess moisture, then mash or blend the squash into a smooth puree. Set aside to cool slightly.

Step 3

In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour to make a roux, cooking for 1–2 minutes while stirring constantly.

Step 4

Gradually whisk the milk into the roux until smooth. Cook the mixture, stirring frequently, until it thickens into a creamy sauce, about 3–5 minutes.

Step 5

Remove the saucepan from heat, and stir in the Parmesan cheese, salt, black pepper, and nutmeg. Mix well until the cheese has melted and the seasoning is evenly distributed.

Step 6

Stir the squash puree into the sauce until fully incorporated. Allow the mixture to cool for 5–10 minutes.

Step 7

Separate the eggs, placing the yolks in one bowl and the whites in another. Whisk the egg yolks, then slowly add them to the cooled squash mixture, stirring constantly to combine.

Step 8

Using a clean mixing bowl and whisk or electric mixer, beat the egg whites until stiff peaks form.

Step 9

Gently fold one-third of the beaten egg whites into the squash mixture to lighten it. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture.

Step 10

Pour the soufflé mixture into the prepared dish, smoothing the top gently with a spatula. Place the dish on the center rack of the oven.

Step 11

Bake for 30–40 minutes, or until the soufflé has risen and the top is golden brown. Avoid opening the oven door while baking to prevent the soufflé from collapsing.

Step 12

Serve immediately for the best texture and presentation. Enjoy your Yellow Summer Squash Soufflé!

Nutrition Facts

Serving size	771 grams (771.0g)

Amount per serving	% Daily Value*
Calories	1047

Total Fat 75.40g	97%
Saturated Fat 37.80g	189%
Polyunsaturated Fat 1.40g
Cholesterol 179mg	60%
Sodium 4371mg	190%
Total Carbohydrate 46.90g	17%
Dietary Fiber 6.10g	22%
Total Sugars 15.40g
Protein 55.70g	111%

Vitamin D 7IU	34%
Calcium 1009mg	78%
Iron 4mg	23%
Potassium 1287mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 20.5%

Carbs: 17.2%