Twice-baked squash and fontina soufflé by Theo Randall

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Known in Italy as sformato di zucca, this dish was one of the first I mastered, more than 30 years ago, when I was an apprentice at Chez Max in Surbiton, just outside London, where the chef-owner Max Magarian became a huge influence on my approach to cooking. I must have made thousands of these delicious soufflés (the only difference in this one is the cheese choice) and I can still remember how excited I was when Max told me I had made them perfectly.  If you’re lucky to get hold of a black winter truffle, it will bring out the best in the soufflé. You will need ten moulds and ten gratin dishes to make this (just reduce the quantities if making fewer).

Makes 10
500g (1lb 2oz) butternut squash, peeled, deseeded and cut into 2cm (¾in) cubes
olive oil, for roasting
300g (10½oz) fresh spinach
90g (3¼oz) unsalted butter, plus extra for greasing
90g (3¼oz) plain (all-purpose) flour, plus extra for flouring
1 litre (35fl oz) whole milk, hot
300g (10½oz) fontina, grated
10 organic egg yolks
12 organic egg whites
sea salt and freshly ground black pepper

To finish
200g (7oz) fontina, grated
100g (3½oz) Parmesan, finely grated
500ml (17fl oz) double (heavy) cream
shavings of black truffle (optional), to serve

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4. Butter and flour ten 180ml (6½fl oz) metal or ceramic moulds. Place the squash in a roasting tin, season with salt and pepper and drizzle with olive oil. Cover the tin with foil and bake for 40 minutes, or until soft. Remove the foil and continue baking for a further 15 minutes, so the squash dries out. Remove from the oven and leave to cool, then put through a mouli (or use a potato masher) until you have a fine purée. Set aside.

Meanwhile, bring a pan of salted water to the boil. Boil the spinach for 2 minutes, until the stalks are tender. Drain in a colander and push out any residual liquid with the back of a spoon. When the spinach has cooled, squeeze it with your hands until just damp. Set aside.

Melt the butter in a large pan over a medium heat. Add the flour and cook for 2 minutes, then add the hot milk. Stir with a whisk until there are no lumps and you have a smooth white sauce. Add the squash purée, along with the fontina and season with salt and pepper. Take off the heat and stir in the egg yolks.

Preheat the oven again to 180°C/160°C fan/350°F/Gas Mark 4. Transfer the mixture to a clean, large bowl. Whisk the egg whites until stiff peaks form, then gently fold them into the butternut squash mixture. Pour the mixture equally into the prepared moulds, filling all the way to the tops. Place the moulds into a roasting tin, then pour boiling water into the tin so that it comes half way up the sides of the moulds. Bake in the oven for 20 minutes, until the soufflé rises and goes a light golden colour. Remove the tin from the oven (but leave the oven on), then remove the moulds from the tin and leave to cool.

To finish, grease 10 small gratin dishes. Divide the cooked spinach between each dish in an even layer. Remove the soufflés from the moulds and place one in each dish on top of the spinach. Sprinkle over the grated fontina and Parmesan then gently pour some cream over each soufflé. Season each dish with salt and pepper and bake them all for 10 minutes, until puffed up and golden brown. Finish with shavings of fresh black truffle.

Cook more from this book
Roasted Italian sausages with borlotti beans and ’nduja sauce by Theo Randall
Chocolate, espresso and vin santo pots with cantuccini biscuits by Theo Randall

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Buy this book
The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients
£26, Quadrille Publishing