Bijouxs kicks off a month of sides, a delicious selection of little jewel side dishes to complement your celebratory table. First up, Butternut Squash & Carrot Soufflé, a creamy yet light, not-too-sweet bite of butternut and carrot heaven with a crispy crunchy topping and this is a make ahead-then bake soufflé, so no worries. Bijouxs is on your side!
The holiday table would not be complete without a member of the squash family on the table, their vibrant orange color a symbol of fall feasts. Butternut Squash & Carrot Soufflé falls somewhere between a true soufflé, a custard and a pudding -no separation of the eggs is necessary- in fact all the ingredients are pureed together in the food processor and of course this equals simple.
A wonderful side dish from the Bijouxs archives recalls my work as a personal chef and this recipe is from Dave Rubell, a personal chef himself. Make ahead dishes are required when preparing meals for clients and this soufflé can be made up to 3 days ahead prior to baking, although I generally bake it off the next day. Bijouxs adaptations to the recipe include brown sugar, maple syrup, with pecans included in the topping.
Butternut Squash & Carrot Soufflé amply serves 10-12 guests. It requires at least an 11” or larger Cuisinart or food processor work bowl to puree all the ingredients at once. If your food processor work bowl is smaller, process the ingredients in two batches, dividing the ingredients in half, then bring both together in a large bowl, mixing well to combine.
Bake in a 10-inch soufflé dish and be sure to bring the soufflé to room temperature before baking if you do decide to make it ahead. The baking time may vary slightly, depending on the exact size and depth of the baking dish. In general, after the topping has been added, look for some cracking in the top crust around the edges and a firm texture in the center portion, to indicate the soufflé is fully cooked.
If per chance there are any leftovers, Butternut Squash & Carrot Soufflé makes an incredible breakfast treat gently warmed, served with a dollop of rich Greek yogurt and a drizzle of maple syrup.
Butternut Squash & Carrot Soufflé – a month of sides from Bijouxs, little jewels for your holiday table.