Acorn & Nutmeg Souffle Recipe

This tasty souffle recipe features acorn squash and nutmeg in a fluffy egg mixture.

How to make your own homemade souffle with acorn squash, nutmeg, garlic, whipping creem, mozzarella cheese, egg yolks and whites, flour, and milk. This baked dish is great for parties or family dinners. This recipe serves 4.


1 medium acorn squash, peeled, deseeded and diced

5 large cloves elephant garlic, skins on

1 tsp. salt

1 tsp. black pepper

1 tsp. nutmeg

2 tbsp. whipping cream

1 oz. Mozzarella cheese, crumbled

4 large egg yolks, beaten

4 large egg whites, beaten until stiff

1/2 oz. margarine, melted

1 tbsp. all-purpose flour, sifted

1/2 cup whole milk


Preheat oven to 350 F (180 C). Put acorn squash cubes and garlic cloves on a cookie sheet and bake for 45 minutes until cooked.

Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.

Remove squash from oven. Using a food processor, squash and garlic flesh. Add salt, black pepper, nutmeg, half of the Mozzarella cheese and egg yolks. Beat until smooth.

Fold in the egg whites until smooth. Pour squash mixture into a greased soufflé dish. Crumble over remaining Mozzarella cheese. Bake for 20 minutes until golden on top. Serve hot with a selection of choice vegetables for a family reunion or party with friends.

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