Please tread lightly.

[Denninmi]

:hide:

I have a squash souffle in the oven.

Lots of squash, and way too many eggs.

So, I thought I'd try making one.

I used some kind of dark green, round squash with extremely dry, extremely orange flesh. I honestly don't know what it was, as I planted many kinds.

Mixed the squash flesh with some caramelized onion, a little sour cream, some cottage cheese, and 8 egg yolks. I threw in a little thyme, a little sage, and some white pepper to flavor it. Beat the egg whites separately and folded them in.

It's in the oven now. We'll see how it comes out.

[Lucinda]

1. (whispers) Best of luck...

I'm craving squash now. Everywhere I look I am seeing killer recipes.

[kestrel91316]

2. I've never made a souffle. It's something I think I can live without

the stress of doing, lol.

[Denninmi]

3. Hey, it turned out great.

Rose nicely, which they always do. DIDN'T fall back too much after it came out of the oven, which can be a problem.

Tasted really good.

Actually, souffles are really easy.

For those who want a bit more of a "sure thing", you can cheat just a bit and add about half a cup of flour and a half a teaspoon of baking powder. It doesn't perceptibly change the flavor or texture, but helps to prevent collapse. I didn't do that this time, but have done this before.