Butternut Squash Souffle

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
4 servings

Ingredients
  • 1 pound butternut squash, steamed and diced
  • 1 pound carrot, steamed and diced
  • 2 sticks (1 cup) salted butter, diced
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 2 teaspoons vanilla extract
  • 7 large eggs (or 6 jumbo)
  • Souffle Topping, recipe follows
  • Souffle Topping:
  • 1 1/2 cups corn flakes (crunched up)
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
Directions

Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).

Preheat oven to 350 degrees F.

Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.

Souffle Topping:

Toss the corn flakes, brown sugar, and butter together until all is coated.


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