BUTTERNUT SQUASH SOUFFLE recipes
Ingredients
- 3 tablespoons unsalted butter
- 1 sprig sage, leaves removed
- 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
- 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
- 6 tablespoons all-purpose flour
- 2 cups cold whole milk, room temp
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 eggs
- 1 cup grated Swiss cheese, preferably Gruyere (about 3 ounces)
- 1 cup pureed roasted butternut squash
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