The last time I posted an update on our garden we were getting ready to harvest some squash. Since then we have consumed about six homegrown squash and are anticipating enjoying many, many more throughout the next few months.
I also tested this Squash Souffle recipe, but it didn’t turn out quite as I had hoped. I guess I wasn’t too surprised, as I had to use flaxseed for the eggs, and I didn’t use bread crumbs like it suggested (since I don’t eat wheat I used corn meal). In addition, I didn’t have eight ounces of shredded cheddar cheese, only five ounces.
This was what it looked like prior to baking.
I left it in the oven for about 30 minutes longer than the recipe suggested. I wanted a crispy outer layer! It was definitely good, just not amazing like I had hoped. It actually reminded me a lot of my polenta recipe.