ROASTED BUTTERNUT SQUASH SOUFFLE

Roasted Butternut Squash Souffle image

A great side dish to impress. Good for potlucks and holiday meals.

Provided by KeeperoftheSweets

Time 2h45m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g