Our dear friend Robi, the author of mybites.de blog has created this amazingly easy and delicious soufflé. For the story behind the recipe, click here.

Ingredients

• 100 g butternut squash
• 2 tsp soft butter
• 2 tbsp pumpkin seeds
• 3 eggs
• zest of 1/4 orange
• 1 tbsp pumpkin seed butter (about 50g)
• 2 tbsp sugar
• few drops lemon juice
• pinch salt

Instructions

For the butternut squash sauce
Finely chop the squash and cook in 100ml water until very soft. Drain the squash and reserve the cooking liquid. Blend the squash into a fine puree and add as much cooking liquid as required to form a pourable syrup-like sauce. If the squash wasn’t ripe enough, adjust with some sugar, honey or maple syrup to taste. Keep warm.

For the pumpkin seed soufflé
Grease 4-6 soufflé molds with soft butter. Blend the pumpkin seeds into a powder and sprinkle each mold evenly with it. Shake off any pumpkin seed powder which don’t stick to the side of the buttered molds.
Separate the eggs. Add a pinch of salt and a few drops of lemon juice to the egg whites. Slowly beat until very stiff and shiny.
Grate the zest of a 1/4 orange and add to the yolks with 2 tbsp sugar. Beat until foamy. Add the pumpkin seed paste and, if necessary, 1-2 tbsp water (depends on the thickness of the pumpkin seed butter). Mix thoroughly. Carefully incorporate the egg whites, preserving as much air as possible.
Pour the soufflé base into the prepared molds and transfer to an oven-proof dish. Pour boiling water into the dish, so the molds stand halfway up in water. Put the dish into a 200°C / 390 F hot oven and bake for 20-25 minutes.

To serve
Serve immediately. You can serve it in the mold or remove the soufflé from the molds. Pour the hot butternut sauce over the soufflé at the table.