Ingredients:
·
Olive Oil cooking spray
·
1 ¼ pound peeled and chopped butternut squash (1
½ inch chunks)
·
1 tsp. olive oil
·
1 large leek, thinly sliced, light green part
only (about ¾ cup)
·
2 cloves garlic, minced
·
¼ cup unsweetened plain almond milk
·
2 large eggs, separated and divided
·
½ tsp ground nutmeg
·
¼ tsp sea salt
·
¼ tsp fresh ground pepper
·
2 oz. grated Gruyere cheese (about ½ cup)
Instructions:
- Preheat oven to 350°F. Place 8 6-to 8 oz. ramekins on a rimmed baking sheet and mist with cooking spray.
- Fill a large saucepan with 2 inches of water and fit with a steam basket. Add squash to basket. Bring to a boil, cover, reduce heat to medium and steam for about 20 minutes, until very tender. Drain and cool for 15 minutes.
- Meanwhile, in a nonstick skillet on medium, heat oil. Add leek and 1 tbsp water. Reduce heat to low and sauté for 10 minutes, until golden and soft. Add garlic and sauté for 1 to 2 more minutes until garlic is lightly browned. Remove from heat.
- In a large bowl, add squash, leek mixture, milk, egg yolks, nutmeg, salt and pepper. Beat with an electric hand mixer on medium speed until well combined, about 2 minutes. Stir in cheese and set aside.
- To a separate large bowl, add egg whites and beat on high with electric hand mixer until opaque and stiff, about 2 to 3 minutes. Fold egg whites into squash mixture. Divide among ramekins and bake for 35 to 40 minutes until puffed and set.
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