© J Sainsbury plc 2020
Via: Lauren McLean
Roasted pumpkin and sage soufflé
Make the most of seasonal veg like pumpkin or squash with this divine cheesy soufflé
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Ready in 1 hour 15 minutes
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Cooking time 55 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 500g pumpkin or squash, peeled, deseeded and cut into 2cm cubes
- 3-4 tsp sage leaves
- 2 tbsp olive oil
- 20g butter, melted, to grease
- 30g fresh white breadcrumbs
- 350g tub chilled three-cheese sauce
- 4 medium eggs, separated
Method
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1
Preheat the oven to 200°C/gas mark 6. Put the pumpkin or squash and sage leaves in a roasting tin, drizzle with the oil and roast for 25-30 minutes until tender and slightly golden. Remove the sage leaves and blitz the roasted pumpkin or squash in a food processor until smooth. Spread out the mixture on a plate to cool.
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2
Meanwhile, brush the insides of 4 x 300ml ovenproof mugs, teacups or ramekins with the butter and sprinkle with the breadcrumbs so the insides are thoroughly coated.
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3
Tip the cheese sauce into a large bowl. Stir in the egg yolks and cooled mashed pumpkin or squash and season generously.
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4
In a clean bowl, whisk the egg whites until they are just holding their shape, then carefully fold into the pumpkin mixture.
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5
Divide the mixture equally between the mugs so it comes about 2cm below the tops. Put the mugs on a baking sheet and bake in the oven for 20-25 minutes until well risen but still a bit squidgy in the centre. Serve straight away.
