Roasted Butternut Squash Souffle recipe
All Recipes Side Dish Vegetables Squash
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
Nutrition Info
- 259.1 caloriescarbohydrate: 32.9 gcholesterol: 100.3 mgfat: 13.6 gfiber: 2.8 gprotein: 4.2 gsaturatedFat: 7.9 gservingSize: -sodium: 138.1 mgsugar: 17.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Butternut Squash Souffle
Directions
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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.