Not a pudding, not yet a soufflé, but tasty nonetheless! I saw a recipe in a very very old cookbook for squash pudding. It sounded good, but a little stodgy. So I thought I’d lighten it up a bit with some sneaky soufflé-making techniques. And I added some goat cheese and tarragon, because I think they taste wonderful with butternut squash. The result was something between a pudding and a souffle. I baked it in a large flat bowl, so that it would have a good crispy-outside to soft-inside ratio. It never got as impressively lofty as a normal soufflé, but it was quite delicious. It had a pleasing, comforting texture, perfect for a day of freezing rain, and the flavor was subtle and complex in a way that made you want to keep eating more and more. Serve it with something green and crunchy and flavorful, like an arugula salad.

Here’s New York Herald Tribune, by Martial Solal from A bout de souffle. I know, I know, but it’s a killer track!!
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