Butternut Squash Beef Jerky Soufflé
Ingredients
- 9 tablespoons unsalted butter plus extra for greasing the ramekins
- Enough finely grated Parmesan cheese for sprinkling
- ½ 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
- 2-½ cups butternut squash peeled, deseeded, and cubed
- 1-¼ cup vegetable broth
- 1 bay leaf
- Salt and black ground pepper to taste
- 2 tablespoons heavy cream
- 2 large egg yolks
- ¼ cup green onion finely chopped
- 6 tablespoons all-purpose flour
- 2 cups whole milk warm
- ⅛ teaspoon freshly grated nutmeg
- 4 oz provolone cheese shredded, about 115 gr.
- 4 large egg whites
- ½ teaspoon cream of tartar
Instructions
- Boil the beef jerky for about 30 minutes or until soft (to rehydrate). Drain and shred in a food processor. Sauté ½ of the onion with 1 tablespoon of butter over medium-high heat and then add the shredded beef jerky and sauté. Reserve.
- Melt 2 tablespoons of butter in a medium sized non-stick saucepan over medium heat. Add ½ 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, ¼ teaspoon salt and ⅛ 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.
- 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.
- 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, ½ teaspoon salt and ⅛ 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.
- Preheat the oven to 400º F (205º C). Butter the inside of 10-12 souffle dishes or ramekins (3 ½ 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.
- 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.
- 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 ¾ 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.
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