SQUASH SOUFFLE
Serves 10 to 12
1/2 cup (1 stick) unsalted butter, divided, plus more for greasing 2 onions, diced
Kosher salt
4 pounds yellow squash, halved, seeded and sliced into 1/2-inchthick rounds
1 teaspoon sugar
1 pound sharp cheddar
cheese, grated
1 1/2 cups milk 6 tablespoons allpurpose flour
Onion powder
Garlic powder
4 large eggs, lightly
beaten
1 cup panko breadcrumbs, or other dried breadcrumbs
Fresh thyme leaves
Heat the oven to 350 degrees. Generously grease a broiler-safe 9-by-13-inch baking dish.
In a Dutch oven, melt 6 tablespoons of the butter over medium heat. When the butter is foamy, add the onions and 2 teaspoons salt.
Cook, stirring occasionally, until translucent, about 5 minutes. Add the squash and sugar and stir to combine. Cover the pot and continue to cook, stirring every 5 minutes, until the squash has released much of its liquid, 20 to 25 minutes. Uncover and continue to cook until the squash and onions are very tender, about 10 minutes.
Pour the squash mixture into a large strainer set over a sink and press gently to remove as much liquid as possible. Transfer to a food processor and process until the mixture forms a smooth puree, about 30 seconds. Transfer to a large bowl. Stir in the cheese, milk and flour. Season to taste with onion powder, garlic powder and additional salt, if desired. Stir in the eggs.
Transfer to the prepared baking dish and bake until only slightly jiggly in the center, about 45 minutes.
Meanwhile, melt the remaining 2 tablespoons butter. Pour into a medium bowl and stir in the breadcrumbs. Season to taste with salt.
After 45 minutes of baking, top the souffle evenly with the breadcrumbs. Return to the oven and continue to bake until set, about 10 minutes. If the top is not yet browned, broil just until golden brown, 1 to 1 1/2 minutes.
Let cool for 10 minutes, sprinkle with fresh thyme, and serve.
Per serving, based on 10: 397 calories (percent of calories from fat, 62), 18 grams protein, 20 grams carbohydrates, 4 grams fiber, 28 grams fat (16 grams saturated), 160 milligrams cholesterol, 358 milligrams sodium.