When Can Babies Eat Squash, summer, souffle? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A light and airy dish, summer squash soufflé is a delicate baked custard made with pureed summer squash, eggs, and cheese, rising beautifully to create a fluffy, savory, and elegant side. --- RECIPE --- Servings: 4-6 Prep Time: 25 minutes Ingredients: - 2 cups cooked and mashed summer squash (about 3 medium squash) - 4 tbsp unsalted butter, melted - 1/4 cup all-purpose flour - 1 cup milk, warmed - 1/2 cup shredded cheddar cheese - 4 large eggs, separated - 1/2 tsp salt - 1/4 tsp black pepper - Pinch of nutmeg Instructions: 1. Preheat oven to 375°F (190°C). Lightly butter a 1.5-quart soufflé dish or 8x8 inch baking dish. 2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth and thickened, forming a béchamel sauce. 3. Remove from heat. Stir in mashed squash, cheddar cheese, egg yolks, salt, pepper, and nutmeg. Mix well. 4. In a separate clean bowl, beat egg whites until stiff peaks form. 5. Gently fold one-third of the egg whites into the squash mixture to lighten it, then fold in the remaining egg whites until just combined, being careful not to deflate them. 6. Pour the mixture into the prepared soufflé dish. 7. Bake for 35-45 minutes, or until puffed, golden brown, and set in the center. Avoid opening the oven door during the first 25 minutes. 8. Serve immediately. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.