Directions:
- Place a small roasting pan in oven. Preheat oven to 450°.
- Remove hot pan from oven; melt butter in pan. Add squash and next 3 ingredients (through shallot) to pan. Sprinkle squash mixture with 1/4 teaspoon salt and pepper; toss. Bake at 450° for 20 minutes or until tender, turning once. Cool squash mixture. Place squash mixture in a food processor; process until smooth. Scrape squash mixture into a bowl.
- Reduce oven temperature to 425°, and place a rimmed baking sheet in the oven.
- Place the French bread in a food processor, and pulse 10 times or until fine breadcrumbs measure about 1/2 cup. Lightly coat 5 (8-ounce) soufflé ramekins with cooking spray; sprinkle crumbs evenly over dishes.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the remaining 1/4 teaspoon salt in a medium, heavy saucepan over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly. Remove from heat; let stand 5 minutes. Add cheeses; stir until smooth. Stir in squash mixture and egg yolks.
- Place egg whites in a large mixing bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into squash mixture; gently fold in remaining egg whites. Divide mixture evenly among prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on preheated baking sheet; place in 425° oven. Immediately reduce oven temperature to 350°. Bake soufflés at 350° for 45 minutes or until golden, puffed, and set. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1189.93 Kcal (4982 kJ) | ||
| Calories from fat | 462.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.39g | 79% | |
|---|---|---|---|
| Cholesterol | 613.69mg | 205% | |
| Sodium | 2083.65mg | 87% | |
| Potassium | 1472.18mg | 31% | |
| Total Carbs | 122.22g | 41% | |
| Sugars | 63.7g | 255% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 65.15g | 130% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6mg | 33% | |
| Calcium | 623mg | 62% | |
| Amount Per 100 g | |||
| Calories | 155.66 Kcal (652 kJ) | ||
| Calories from fat | 60.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 79% | |
|---|---|---|---|
| Cholesterol | 80.28mg | 205% | |
| Sodium | 272.57mg | 87% | |
| Potassium | 192.58mg | 31% | |
| Total Carbs | 15.99g | 41% | |
| Sugars | 8.33g | 255% | |
| Dietary Fiber | 0.72g | 22% | |
| Protein | 8.52g | 130% | |
| Vitamin C | 1.7mg | 21% | |
| Iron | 0.8mg | 33% | |
| Calcium | 81.5mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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