What do you do with all the squash? If you’re like me, as soon as it starts coming in that’s all you eat really. That and tomatoes because they, generally, are ready about the same time.
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Yellow Summer Squash really is my favorite vegetable. I love corn, black eyed peas, green beans and zucchini but yellow squash is ultimately my favorite. I’m not sure why. When I was a kid I grew up eating squash casserole at Thanksgiving and Christmas but those were really the only times that my mom cooked it. I always looked forward to it and probably ate my weight in it, but with all the “cream of soup”, butter and bread crumbs in that original recipe, it’s not something I can have anymore. My mother-in-law shared her soufflé recipe with me years ago and I always enjoyed making and eating that but alas, it’s filled with cheese and sour cream which now makes it a “no go” for me.
So I did what I do and I messed around with the soufflé recipe enough to figure out something just as tasty, same consistency and same great flavor. The base of her recipe stayed the same which is just basic boiled squash and onion.
Prepare the Squash
The thing about using squash in a soufflé is it doesn’t matter how large, how small, how mature or how immature it is. You can still use it.
First, you’ll want to get them all scrubbed and washed off. Most of them come in with dirt and other things stuck to them from rain or laying on the ground, etc. in the garden. I generally use a soft scrub brush to get in all the crevices. The last thing you want is to bight into your squash soufflé and feel something gritty in your teeth. So wash, scrub and rinse the squash well.
Next, you’ll want to cut the squash into pieces. I generally just cut round slices but I’m sure it doesn’t matter how you cut it as the ultimate goal is just for it to be soft. Go ahead and add the slices to a pot of water. You’ll want a pot that is half full of water or so and large enough to hold all your squash. I’ll address large batches in just a moment. For now just a pot of water, room temp.
Then, you’ll want to cut up some onions to add to the pot of water with the squash. You’re going to boil hem together. I generally use half of an onion to about every 5 “normal” size squash. (Such a specific measurement right!!) It’s really just your preference. The onion adds great flavor so if you really like onions, add as much as you’d like. I also, generally cut them into strips of onions as opposed to dicing them. However, it’s your preference as it will all taste the same in the end. It’s really up to whether or not you like strings of onions in your final soufflé or small diced pieces.
I feel like this is a “If You Give A Mouse A Cookie” story. If you give her a squash, she will want an onion. If you give her an onion, she’s going to want a pot of water. If you give her a pot of water, she’s going to want some cheese. If you give her some cheese, she’s going to make a squash soufflé!
Final step is to put the pot of squash and onions on to boil. Bring it to a boil and boil until both are tender. You’ll know it’s ready when you can easily cut a squash slice in half on the side of the pot.
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Drain the water off as best you can. It will hold on to a good bit, which is fine. If you want even less water let it sit and cool for a bit and then drain more of the water off.
At this point, you’re ready to mix your soufflé so you’ll want to go ahead and get a few things out:
- Corningware/Stoneware cooking dish
- Mayo
- Vegan Cheese
- 2 eggs
- Salt/Pepper
- Mixing spoon or spatula
- Gluten Free Bread Crumbs (optional)
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Just a quick note about the gluten free bread crumbs. It is completely optional to add these. It does give the soufflé some body and a little bit of texture. However, I haven’t found one I love. I do not generally put bread crumbs in mine but absolutely feel free. Ultimately the original recipe had Ritz crackers in it, but with sorrow I had to leave them out due to the gluten, butter, and other ingredients.
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Mix the Soufflé
In a mixing bowl (or your cooking dish) add about 3 cups of cooked squash and onions. (This doesn’t have to be exact) Grab your spatula and go ahead and add your other ingredients.
Add your mayonnaise, eggs, salt and pepper, cheese and bread crumbs if desired.
Using the spatula mix well, just until your eggs are mixed in. If you wanted to, at this point, you could use a potato masher and mash your boiled squash and onions up into smaller bite size pieces. This is why I don’t concern myself too much with how big I cut the squash and onions at the beginning.
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Bake the Soufflé
At this point you’ve got everything mixed together and it’s ready to go into your cooking dish. Top it with additional cheese and bread crumbs, if desired. You’ll want to put it in a hot oven that has been preheated to 350 degrees F. This will need to cook for about 30 to 40 minutes depending on your oven. It will rise like a soufflé, so just be sure the middle is cooked through before removing it from the oven. You can generally give it a little shake and if it seems jellyish in the middle let it go a little longer.
This is often used as a side dish for suppers in our house. You can serve it alongside grilled or smoked meat, corn, green beans, other vegetables, etc. It pairs well with many things.
Enjoy! Let me know if you attempt the recipe and how you and your family like it!
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