For the soufflé.

  • 240g pumpkin or butternut squash (roughly half a squash)
  • 30g salted butter
  • 30g 00 or plain flour
  • 100ml milk
  • salt and pepper
  • half a teaspoon of grated nutmeg
  • 1 bay leaf
  • 50g Parmesan, finely grated
  • 2 tablespoons of Tims Dairy Greek Style Natural yogurt
  • 3 eggs, separated

For the sage butter.

  • 25g salted butter
  • 16 sage leaves


Preheat the oven to 200˚C.  Cut the squash into two pieces and wrap each one in foil.  Bake for up to an hour or until the squash is soft.  Remove from the oven and remove the flesh discarding the seeds and skin.  Set aside.

To make the soufflé, melt the butter in a medium saucepan and add the flour, stirring to blend.  Let the mixture bubble gently for a few minutes.  Meanwhile heat the milk with the salt and pepper, nutmeg and bay leaf until boiling point.  Pour this into the butter and flour mixture in the saucepan and stir until you have a thick but smooth paste.  Remove from the heat.  Add the Parmesan followed by the pumpkin and stir through.  Leave to cool for a few minutes while you generously grease four medium or six small ramekin dishes with butter.

Now add the yogurt and egg yolks to the pumpkin mixture and stir to combine.  Whip the egg whites until you have stiff peaks.  Mix two heaped tablespoons of egg white into the pumpkin first to loosen the mixture, this is called the sacrifice.  Then gently fold in the rest of the egg whites until all the ingredients are combined.  Spoon this into the ramekins and bake for 15 minutes.  They should be well risen and browned.

While the soufflés are cooking, prepare the sauce by melting the butter in a pan and adding the sage leaves.  Cook for a couple of minutes and then pour into a warmed jug.  Remove the soufflés from the oven and serve straight away.

To Serve:

At the table make a small hole in the top of each and pour in the sage butter allowing a little to splash over the top. Enjoy with a crisp salad and a glass of crisp, chilled white wine.


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