Roasted Butternut Squash Souffle
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
White Sugar1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 cup
Brown Sugar1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Ground NutmegDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line a baking sheet with parchment paper
3
Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish
4
Store buttered and sugared dish in the refrigerator
5
Place butternut squash, cut-side down, onto the prepared baking sheet
6
Bake in the preheated oven until very soft, 1 to 1 1/2 hours
7
Allow squash to cool to room temperature
8
Sift flour, baking powder, and salt together in a bowl
9
Scrape flesh from butternut squash into a in a food processor until smooth
10
Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth
11
Add egg yolks, 1 at a time, to squash mixture while continually processing
12
Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture
13
Pour mixture into the chilled dish
14
Bake in the preheated oven until browned and top springs back after pressing, about 1 hour