Squash and chestnut soufflé

• Ingredients: 500 g. squash mash; 50 g butter; 1⁄4 tsp ground cinnamon; 1⁄4 tsp ground ginger; salt and pepper; 20 g dried chestnuts, steeped the previous night; 3 egg yolks; 4 egg whites.

• Preparation: To make the squash mash, cut a small squash in half, removing seeds and fibres. Smear a little olive oil and bake in a preheated oven at 200oC for 15-20 minutes. Scoop out the softened pulp and mash it with the butter, spices, salt and pepper. Put the chestnutus in cold water, bring to the boil and cook until tender, about 45 to 60 minutes. Drain, peel and grind them. Mix with the squash mash. Separate the egg whites from the yolks and mix these into the mash. Whisk the whites until stiff, then fold them gradually into the mixture. Place in a greased 1⁄2 l. soufflé mould and cook in a preheated oven at 200oC for 20 minutes.

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