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Cap off counting of the Omer by joining us for Shavuot Ice Cream Study led by Howard Shatz: “Out of the Desert: The origins and future of the Islamic State (and what it means for Israel)”, Tuesday, May 30, 8:30pm (at the home of Rabbi Bass).
Today is 1 day of the Omer
Instructions for counting the omer are found on our Omer Overview Page. You can find the specific blessing for today at chabad.org.
And here’s today’s recipe, contributed by Stacey V..
Squash Souffle
Ingredients
- 12-oz. butternut squash, pureed (shortcut: buy it in the freezer section and thaw)
- 1 8-oz. stick of butter (or margarine for pareve)
- ½ c. sugar
- ½ c. matzo meal
- 3 eggs
- 1 1/2 c. milk (or non-dairy creamer for pareve)
- Pinch of nutmeg and pinch of cinnamon (or a couple of pinches of pumpkin pie spice)
Directions
- In a pan, cook squash with butter until butter is melted and mixed in with squash.
- Whisk in sugar.
- In a 2 qt. casserole dish, combine the squash/butter mix with matzo meal, eggs, milk, and spices.
- Bake for about an hour at 350 degrees until the top is brown and the soufflé is solid.
- If you tap the outside of the dish with a spoon and the contents no longer “jiggle,” it’s ready to serve.
- Serves about 8 people.
We’ve served it at every Passover meal for at least 20 years. Check out the photo as a guide: https://everyfoodfits.com/2010/03/25/it’s-not-pumpkin-pie-it’s-squash-souffle/. This soufflé took 1 ¾ cups milk and nearly 1 ½ hours to cook, so your oven will vary the cooking time.)
- In a pan, cook squash with butter until butter is melted and mixed in with squash.
- Whisk in sugar.
- In a 2 qt. casserole dish, combine the squash/butter mix with matzo meal, eggs, milk, and spices.
- Bake for about an hour at 350 degrees until the top is brown and the soufflé is solid.
- If you tap the outside of the dish with a spoon and the contents no longer “jiggle,” it’s ready to serve.
- Serves about 8 people.
We’ve served it at every Passover meal for at least 20 years. Check out the photo as a guide: https://everyfoodfits.com/2010/03/25/it’s-not-pumpkin-pie-it’s-squash-souffle/. This soufflé took 1 ¾ cups milk and nearly 1 ½ hours to cook, so your oven will vary the cooking time.)
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