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| Roasted Butternut Squash Souffle |
"A great side dish to impress. Good for potlucks and holiday meals."
Ingredients :
- 1 tablespoon white sugar, or as needed
- 1 butternut squash, halved and seeded
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 eggs at room temperature, separated
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 2H45M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
- Place butternut squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
- Sift flour, baking powder, and salt together in a bowl.
- Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
- Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
- Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.
Notes :
- This dish isn't very sweet, so you can add more sugar up to a cup total to get a sweet souffle.
- You can sub 2 pounds well-cooked carrots pureed or mashed sweet potatoes for the squash. Use a little cardamom and orange zest instead of the cinnamon and nutmeg for a different flavor profile.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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