PUMPKIN AND HABANERO CHEDDAR SOUFFLÉS
Makes 8 servings
Ingredients
• 8 mini pumpkins
• 4 large eggs
• 4 teaspoons all-purpose flour
• 1/4 teaspoon baking powder
• 3 ounces Cabot Habanero Cheddar, diced
• Salt and ground black pepper to taste
Directions
1. Preheat oven to 350ºF.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
3. Reheat oven to 375ºF.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed and set.
Nutrition Analysis
Calories 144 , Total Fat 4g , Saturated Fat 2g , Sodium 131mg , Carbohydrates 23g , Dietary Fiber 2g , Protein 8g , Calcium 158mg
Recipe & photo from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Chef Jeffrey Weiss
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