Butternut Squash Beef Jerky Soufflé
Butternut squash beef jerky souffle is an easy and comforting portion-controlled dish that can be made with leftovers. So good!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 9 tablespoons unsalted butter (plus extra for greasing the ramekins)
- Enough finely grated Parmesan cheese for sprinkling
- 1/2 medium white onion (small diced and divided)
- 4 oz beef jerky strips (not the rolls (about 115 gr.), rehydrated and finely shredded)
- 2 cloves garlic (minced)
- 2-1/2 cups butternut squash (peeled, deseeded, and cubed)
- 1-1/4 cup vegetable broth
- 1 bay leaf
- Salt and black ground pepper to taste
- 2 tablespoons heavy cream
- 2 large egg yolks
- 1/4 cup green onion (finely chopped)
- 6 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1/8 teaspoon freshly grated nutmeg
- 4 oz provolone cheese (shredded, about 115 gr.)
- 4 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- 1
Boil the beef jerky for about 30 minutes or until soft (to rehydrate). Drain and shred in a food processor. Sauté 1/2 of the onion with 1 tablespoon of butter over medium-high heat and then add the shredded beef jerky and sauté. Reserve.
- 2
Melt 2 tablespoons of butter in a medium sized non-stick saucepan over medium heat. Add 1/2 of the onion and sauté for approximately 2 minutes. Then, add the garlic and sauté for 30 seconds. Add the cubed butternut squash and sauté for 2 minutes, stiring occasionally with a wooden spoon. Add the broth, bay leaf, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium-high heat, cover and reduce heat to low. Let simmer for about 12 minutes or until butternut squash is tender.
- 3
Remove bay leaf and drain. Let cool down for about 3 minutes and mash with a fork or potato masher. Stir in enough salt and pepper to taste, cream, and then the egg yolks, beef, and green onions. Reserve.
- 4
Meanwhile, melt 6 tablespoons butter in a small saucepan over low heat. With a wooden spoon, stir in the 6 tablespoons of flour and cook, stirring constantly, for 2 minutes to make a roux. Turn off the heat, whisk in the warm milk, the nutmeg, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, whisking constantly until smooth and thick. Remove from heat, stir in the cheese, let cool down a bit, and mix with the mashed butternut squash mixture.
- 5
Preheat the oven to 400º F (205º C). Butter the inside of 10-12 souffle dishes or ramekins (3 1/2 inches or 8.9 cm in diameter by 2 inches or 5 cm deep) and sprinkle evenly with Parmesan, rolling the Parmesan around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- 6
In a separate clean and dry stainless steel bowl, use a hand mixer to whisk egg whites with a pinch of salt. Beat at low or medium-low speed until frothy. Add the cream of tartar and gradually increase the speed to high, beating until the beaten egg whites hold a stiff peak.
- 7
Whisk one quarter of the egg whites into the butternut squash mixture to lighten and then gently fold in the rest with a rubber spatula. Ladle or spoon the mixture into the soufflé ramekins (only fill 3/4 full, as the soufflé will rise), then smooth the top. Place the ramekins on a sheet pan on the middle rack of the oven. Turn the temperature down to 375º F (190º C). Bake for 18 to 22 minutes without opening the oven door or until puffed and brown. Serve butternut squash beef jerky souffle immediately by itself or with a fresh salad.