squash souffle
(1 RATING)
Definitely Guest Quality Recipe from the newspaper in Tampa FL 2005
No Image
prep time
30 Min
cook time
1 Hr
method
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yield
Ingredients
- 1 1/2 pounds yellow squash sliced
- 1 medium red onion diced (approx 1 cup)
- 1 medium spanish onion diced (approx 1 cup)
- 1/2 cup red pepper diced
- 1/2 cup green pepper diced
- 3 - whole eggs
- 1 3/4 cups hellmann’s mayonnaise (not light or reduced fat)
- 1 - 12 oz bag of grated swiss cheese
- 1/2 cup fresh bread crumbs
- 4 tablespoons unsalted (or salted) butter
- - salt and pepper to taste
How To Make squash souffle
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Step 1Bake in a 350 degree oven for 1 hour or until breadcrumbs are browned and center no longer moves when the shake the pan.
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Step 2Bring large pot of water to boil. Add sliced squash and return to a boil. Cook until squash is translucent (approx. 3 minutes) remove from heat. Drain in a colander and allow to cool. (I steam my squash until translucent, then set in a colander to drain and cool)
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Step 3In a large bowl, crack all the eggs and beat vigorously. Add mayonnaise, peppers, onions, Swiss cheese and salt and pepper to taste. Mix well. DO NOT MAKE BEFORE. I tried and it did not work out!
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Step 4Add squash to mixture and place in an ovenproof dish, top with breadcrumbs and dot with butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Vegetables
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