Asparagus Squash And Cheese Souffle Recipe

Ingredients for Asparagus Squash And Cheese Souffle

• 1 tablespoon vegetable oil
• Red Onion
• Yellow Squash
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• Roasted Red Pepper
• Scallion Tops
• 6 large eggs
• Kosher Salt
• Fresh Ground Black Pepper
• ¼ teaspoon nutmeg
• Swiss Cheese
• Parmesan Cheese
• Vegetable Oil Cooking Spray

How to Make Asparagus Squash And Cheese Souffle

1. Preheat oven to 400°F (200°C).
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
3. Add 1 medium onion (chopped), 1 medium butternut squash (peeled, seeded, and cubed), and 1 pound asparagus (trimmed and cut into 1-inch pieces). Cook, stirring occasionally, until crisp-tender, about 3-5 minutes.
4. Remove from heat and stir in 1 red bell pepper (thinly sliced) and 2 scallions (thinly sliced).
5. Transfer to a bowl and let cool completely.
6. In a large bowl, whisk together 6 large eggs, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon nutmeg.
7. Stir in 1 ½ cups shredded cheddar cheese, 1 cup shredded Gruyère cheese, and the cooled vegetables.
8. Lightly grease a 9 x 5-inch loaf pan with vegetable oil spray. Line the bottom with parchment paper and spray again.
9. Pour the egg mixture into the prepared pan. Top with another piece of lightly oiled parchment paper.
10. Place the pan in a larger baking dish. Pour enough hot water into the baking dish to reach halfway up the sides of the loaf pan.
11. Bake for 60-70 minutes, or until the center is firm and a toothpick inserted into the center comes out clean.
12. Remove from oven and let cool for 10 minutes.
13. Run a butter knife around the edges of the pan to release the soufflé.
14. Invert the soufflé onto a cutting board and carefully remove the parchment paper.
15. Cut into 8 slices and serve immediately or at room temperature.