Guest chef

Lizzie Kamenetzky

Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).

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Roasted pumpkin and sage soufflé

  • Serves 4
  • Prep 20 mins
  • Total time 1 hr 15 mins
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Roasted pumpkin and sage soufflé
Roasted pumpkin and sage soufflé

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6. Put the pumpkin or squash and sage leaves in a roasting tin, drizzle with the oil and roast for 25-30 minutes until tender and slightly golden. Remove the sage leaves and blitz the roasted pumpkin or squash in a food processor until smooth. Spread out the mixture on a plate to cool.
  • 2Meanwhile, brush the insides of 4 x 300ml ovenproof mugs, teacups or ramekins with the butter and sprinkle with the breadcrumbs so the insides are thoroughly coated – this helps the soufflés to rise well.
  • An easy cheesy soufflé
  • 3Tip the cheese sauce into a large bowl. Stir in the egg yolks and cooled mashed pumpkin or squash, and season generously.
  • 4In a clean bowl, whisk the egg whites until they are just holding their shape, then carefully fold into the pumpkin mixture.
  • 5Divide the mixture equally between the mugs so it comes about 2cm below the tops. Put the mugs on a baking sheet and bake in the oven for 20-25 minutes until well risen but still a bit squidgy in the centre. Serve straight away.This recipe contains partially cooked eggs
  • Recipe photograph by Lauren Mclean

Get ahead

Roast and mash the pumpkin up to 1 day ahead. Cool, cover and chill.

You will need

  • 500g pumpkin or squash, peeled, deseeded and cut into 2cm cubes
  • a small handful of sage leaves
  • 2 tbsp olive oil
  • 20g butter, melted, to grease
  • 30g fresh white breadcrumbs
  • 350g tub Sainsbury’s chilled Italian three cheese sauce
  • 4 medium eggs, separated

+ Nutritional Information