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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    4 Reviews
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    Tried this a few years ago and it was great! Have been asked to make it again this year, takes a little more time, but well worth it.
    Absolutely amazing!! Brought this to work for a party and everyone wanted the recipe! Would not change a thing!
    Terrific but needs some tweaking for my taste.
     
    1. Add about 1/2 cup OJ or 1/2 orange
     
    2. Total about 2.5 to 3 lbs carrots and squash. If not enough squash then add carrots to make up difference
     
    3. start with 1 tsp vanilla and add more to your taste.
     
    4. Go light on sugar
     
    5. Did not use topping did not want it so sweet.
     
    6. Would probably add topping if using for Thanksgiving
     
    7. 50 60 min was sufficient for baking
     
    8. Easy made day ahead and baked and then reheated to serve used Microwave.
    This was a first time try for me and it was absolutely awesome. It seemed to take a bit longer than the recipe stated, but came out beautifully. It was a hit on Thanksgiving.
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