Roasted Butternut Squash Souffle

Roasted butternut squash souffle 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
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• ¼ cup white sugar
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ½ cup unsalted butter at room temperature
• 1 tablespoon white sugar, or as needed
• 1 (2 pound) butternut squash, halved and seeded
• 3 eggs at room temperature, separated

Recipe Instructions

Step 1

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

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart 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.

Step 3

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

Step 4

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

Step 5

Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, room temperature butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; 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 mixture into the chilled dish.

Step 7

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