Roasted Butternut Squash Soufflé

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For one of the easiest soufflés you’ll ever make, check out this roasted butternut squash soufflé! The best part is, you’ve probably already been harvesting your butternut squash from the garden and need a fresh idea for how to cook it. Well, look no further because this recipe is exactly what you’re looking for.

Ingredients

1 tablespoon white sugar, or as needed
1 butternut squash, halved and seeded
¼ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter at room temperature
¼ cup white sugar
¼ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 eggs at room temperature, separated

Directions

Step 1
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 the butter, tapping excess sugar out of the dish. Store buttered and sugared dishes in the refrigerator.

Step 2
Place butternut squash, cut-side down, onto the prepared baking sheet.

Step 3
Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.

Step 4
Sift flour, baking powder, and salt together in a bowl.

Step 5
Scrape flesh from butternut squash into 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.

Step 6
Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour the mixture into the chilled dish.

Step 7
Bake in the preheated oven until browned and top springs back after pressing about 1 hour.

 

Recipe sourced from: https://www.allrecipes.com/recipe/245181/roasted-butternut-squash-souffle/