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Squash Souffle

2 lbs. summer squash                    

2 leeks                                        

Salt and Pepper                                           

1 cup milk                                   

2 eggs, lightly beaten

3 tbsp. melted butter

3 tbsp. flour

8 oz. cheddar cheese, grated

Buttered breadcrumbs

      

Combine squash, leeks, salt and paper, cover with water and simmer until vegetables are tender, about 15 to 20 minutes. Drain and mash well. Stir in milk, eggs, melted butter, flour and cheese. Add salt and pepper

Preheat oven to 350°. Bake in a buttered 1 1/2-quart casserole for about 30 minutes. Top with buttered breadcrumbs and bake for about 10 minutes more minutes.

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