Butternut Squash Souffle

Recipe courtesy Dave Rubell

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
1 hr 30 min
Level:
--
Yield:
4 servings

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Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 1 hr 50 min

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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

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:

1 1/2 cups corn flakes (crunched up)
1/2 cup brown sugar
1/2 cup butter, softened

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

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Comments & Reviews

recipe Butternut Squash Souffle
sandra coral gables, FL 09-23-2007
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Terrific
Rated: 4 stars out of 5

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.Read more
recipe Butternut Squash Souffle
Anonymous 12-17-2006
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Excellent
Rated: 5 stars out of 5

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.Read more