Twice-baked butternut squash and sage soufflé
- November 2016
- Makes 8
- Hands-on time 60 min, oven time 57-58 min, plus cooling
These decadent twice-baked soufflés are made with seasonal squash – the perfect vegetarian starter for your next dinner party.
- 27.2g (15.1g saturated)
- 13.3g (5.7g sugars)
Prepare the soufflés up to the end of step 7, turn them out of the moulds and leave to cool, then place in individual baking dishes (or in one large one). Wrap well in cling film and chill for up to 24 hours, or freeze for up to a month (defrost to continue).
You can’t beat soft, rounded white burgundy here. Plump for good-value saint véran or mâcon villages.
Rate & review