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5 or 6 medium-sized firm ripe 1 c finely chopped onions
yellow summer squash (about 2 egg yolks, lightly beaten
2 pounds), peeled and cut into A pinch of ground nutmeg
1-inch chunks 1 tsp salt
1 T butter, softened, plus 4 T Freshly ground black pepper
butter 2 egg whites
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Pour water into the lower part of a steamer to within about 1 inch of the
top pan. Bring the water to a boil, put the squash in the top pan and set it
in place. Immediately cover the pan and steam over high heat for 15 to 20
minutes, or until the squash is tender.(Lacking a steamer, you can improvise one by using a large pot equipped with a tightly fitting cover and a standing colander or a collapsible steaming basket on legs. Pour water into the pot to within 1 inch of the perforated container and bring it to a boil. Place the squash in the basket or colander, set it in place, and cover the pot. Steam over high heat for 15 to 20 minutes, or until the squash is soft.)
Purée the squash through a food mill or mash it to a smooth purée with a fork. Then transfer the purée to a fine sieve set over a deep mixing bowl and press the squash down with the back of a spoon to extract as much of the excess liquid as possible. Discard the liquid and transfer the squash to the bowl.
Preheat the oven to 350°. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1-quart casserole or soufflé dish. Set aside.
In a heavy 8- to 10-inch skillet, melt the remaining 4 T of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown. Stir the onions into the puréed squash. Then beat in the egg yolks, nutmeg, salt and a few grindings of pepper.
With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl. With a rubber spatula, scoop the whites over the squash mixture and fold them together gently but thoroughly.
Pour the soufflé into the buttered dish, spreading it evenly and smoothing the top with the spatula. Bake in the middle of the oven for about 40 minutes, or until the soufflé puffs up above the rim of the dish and the top is lightly browned. Serve at once directly from the baking dish. Serves 4 to 6./
