 |
| Serve Warm, Room Temp, or Chilled |
Recipe adapted from Simplicity from a Monastery Kitchen
This last of a trio of soufflé recipes from an upstate New
York monastery cookbook is perhaps my favorite, though it barely surpasses the
classic cheese
soufflé in deliciousness, and the apple
soufflé is easier to prepare. This is a dessert soufflé, taking advantage
of acorn squash’s natural sweetness, enhanced by small amounts of maple syrup
and sugar. The cookbook suggests serving it warm, but it’s also good at room
temperature, and IMHO even better chilled, like a light pumpkin-ish pudding infused
with the unique flavor of acorn squash.
