This butternut squash, Gruyère and coffee soufflé in a mug recipe is truly a delight. The secret ingredient?
Preheat the oven to 400°F (200°C).
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.
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.
Beat the egg white until stiff peaks form. Mix into the squash mixture with the chive.
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.
- 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
Grated Gruyère cheese
*Can be replaced with ground coffee brewed in a traditional coffee maker.