Very Fluffy

A recipe for Squash Souffle that I found on the internet is spreading like a virus in my family.  Everyone loves it and it's easy to make.  My 13-year old niece, who has not eaten a vegetable since sometime in the year 2000, scarfed it down over Thanksgiving to everyone's amazement. My oldest son noted that she'd doubled what she'd eaten the previous Thanksgiving.  Last year she had only turkey on her plate.  This year, she had turkey and a nice serving of the squash.  I said to her that now we know she likes it, we could try doing all kinds of veggie souffles - broccoli, asparagus, brussel sprouts, tomato, cucumber,etc.  She laughed at her crazy aunt and said no. I have such a way with the teenage girl crowd. (Frankly, I am horrified that I once WAS a teenage girl.  My word, but they are the most difficult people on earth to please.)

The recipe belongs to a former Governor of Connecticut, John G. Rowland, who despite being an excellent administator of the state, is best know for being thrown out of office and sent to prison.  I guess it needs no further introduction:

1 package frozen squash

2 cups milk or cream

3 eggs

1/4 pound melted butter

1/2 cup sugar

1/2 cup flour

Dash of salt & cinnamon

Mix dry ingredients together. Mix defrosted squash with melted butter. Beat cream with eggs. Mix all ingredients together in blender or food processor. Pour into greased 2-quart casserole dish, sprinkle with cinnamon and bake at 350 degrees for 1 to 1-1/4 hours, then serve.

I always double the recipe.  My SIL made it with fresh squash - we figured 10 oz of fresh squash roughly equals a box of frozen.  She cut it up into chunks, boiled the hell out of it and then mashed it, and then proceeded with the rest of the recipe.  I've been lazy and skipped using a blender/mixer/food processor in the past, and it came out fine. Oh - this is very important and I almost forgot to mention it - you must also mix in 1/4 to 1/2 teaspoon of nutmeg, and sprinkle an additional bit over the top after you've poured the batter into the baking dish.    

Here's the link.  More about the former governor and his escapades can be found here.

Comments

[soccerdad]

We use a recipe from a Shul cookbook that is very similar. Water or soy milk (1 cup) may be substituted for the milk - so it stays pareve. And we sprinkle cinnamon instead of nutmeg on top.