Summer squash soufflé from The Southern Foodways Alliance Community Cookbook by Sara Roahen and John T. Edge

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • britt on January 15, 2012

    I think the nice things said in the header of this recipe are true. Yet, I'm not convinced this tastes much different from buttered yellow squash and sweet onion. That's not necessarily a bad thing, and the souffle obviously has a very different texture and can more easily serve as an anchor for a vegetarian meal.

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