Recipe courtesy of Dave Rubell

Butternut Squash Souffle

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  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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Souffle Topping:


  1. 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).
  2. Preheat oven to 350 degrees F.
  3. 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. Toss the corn flakes, brown sugar, and butter together until all is coated.