Smarter Living: Recipes


Photo: Biskuit/Flickr

This light and toothsome soufflé makes for a warming meal on chilly days.

Serves four


  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup finely chopped onion
  • 1 large garlic clove, minced
  • 2-1/2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 cup milk
  • 1/2 cup grated fontina cheese
  • 1-1/2 lbs. squash or sweet potatoes, cooked and mashed
  • 4 large eggs, separated


  1. Butter a 1-1/2-quart soufflé dish, dust with 1/4 cup of the Parmesan and set aside.
  2. Preheat oven to 375 degrees.
  3. In a saucepan over low heat, sauté onion and garlic in butter until translucent.
  4. Add flour and stir constantly for 3 minutes.
  5. Slowly add milk, whisking constantly, until the mixture has thickened.
  6. Remove from heat and whisk in fontina, mashed squash and egg yolks until smooth.
  7. Beat the egg whites with a pinch of salt to form stiff peaks. Gently fold into the squash mixture.
  8. Pour into soufflé dish, sprinkle with remaining Parmesan and bake for 45 to 50 minutes, or until puffed and golden.
  9. Serve immediately.

last revised 8/9/2011

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