Roasted Butternut Squash Soufflé

Roasted butternut squash soufflé with a hint of sweetness is a festive side dish for Thanksgiving or fall dinner parties.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 226 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar, or as needed
• 1 (2 pound) butternut squash, halved and seeded
• 3 large eggs at room temperature, separated
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon baking powder
• 0.25 cup white sugar
• 0.25 cup brown sugar
• 0.25 teaspoon ground nutmeg
• 0.5 cup unsalted butter at room temperature

Recipe Instructions

Step 1

Place butternut squash, cut-sides down, onto the prepared baking sheet.

Step 2

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

Step 3

Sift together flour, baking powder, and salt in a bowl; set aside.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart soufflé or ceramic baking dish; sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of the dish. Store the prepared dish in the refrigerator.

Step 5

Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continuously processing. Transfer squash mixture to a large bowl.

Step 6

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

Step 7

Bake in the preheated oven until the top is browned and springs back when gently pressed, about 1 hour.