Twice-baked squash soufflés with fontina and spinach sauce

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Makes 8

By Theo Randall
From Saturday Kitchen


For the soufflés

  • 400g/14oz butternut squash, peeled, seeds removed
  • olive oil, for drizzling
  • 45g/1¾oz unsalted butter, plus extra for greasing
  • 45g/1¾oz plain flour, plus extra for dusting
  • 500ml/18fl oz hot full-fat milk
  • 250g/9oz fontina, grated
  • 5 free-range egg yolks
  • 6 free-range egg whites
  • 150g/5½oz cooked spinach, squeezed of any moisture
  • 50g/1¾oz Parmesan, grated
  • 250ml/9fl oz double cream
  • black truffle shavings, to serve
  • sea salt and freshly ground black pepper
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