This butternut squash, Gruyère and coffee soufflé in a mug recipe is truly a delight. The secret ingredient?
The combination of butternut squash and Van Houtte® French Roast coffee. Buy it online or in stores.
Preparation
- 1
Preheat the oven to 400°F (200°C).
- 2
Cut the squash in half, drizzle with olive oil, season with salt and pepper, and bake at 350°F (180°C) for about 30 to 40 minutes or until tender and golden brown. Remove the flesh and purée.
- 3
In a mug, melt the butter and add the flour. Cook for 1 minute in a microwave. Mix well and then add the milk and coffee. Continue cooking for 1 minute until thick. Mix again. Add 1 tbsp. of squash purée, egg yolk and cheese. Season with salt and pepper. Let cool.
- 4
Beat the egg white until stiff peaks form. Mix into the squash mixture with the chive.
- 5
Top with Gruyère cheese and bake in the oven at 400 °F (200 °C ) for 15 minutes or until the soufflé becomes golden and puffed.
Ingredients
Fermer
Ingredients
- 1 butternut squash
- 1 tbsp. olive oil
- 1 tsp. butter
- 1 tsp. flour
- 1 tbsp. milk
- 1 tbsp. brewed Van Houtte® French Roast recyclable K-Cup® pod coffee*
- 1 egg, yolk and white separated
- 3 tbsp. grated Gruyère cheese
- Salt and freshly ground pepper
- 2 tsp. minced chive
Garnish
Grated Gruyère cheese
*Can be replaced with ground coffee brewed in a traditional coffee maker.