Recipe courtesy of Dave Rubell
Butternut Squash Souffle
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1117
- Total Fat
- 78
- Saturated Fat
- 47
- Carbohydrates
- 94
- Dietary Fiber
- 6
- Sugar
- 60
- Protein
- 16
- Cholesterol
- 509
- Sodium
- 657
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
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.