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Butternut Squash Soufflé

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
8 servings
Dinner
Butternut Squash Soufflé
Ingredients
  • 1 tablespoon white sugar, or as needed
  • 1 (2 pound) butternut squash, halved and seeded
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs at room temperature, separated
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C).
2
Cover a baking sheet with a heat-resistant paper, usually found in the form of parchment paper.
3
Apply a small amount of softened butter to a 2-quart container, suitable for baking or serving soufflé.
4
Add a small amount of granulated sugar to the butter, then gently shake out any excess sugar from the container.
5
Place the prepared container in the refrigerator to chill.
6
Position a cut butternut squash on its side onto the prepared baking sheet.
7
Bake in the preheated oven for an extended period of time, approximately 1 to 1 1/2 hours, or until the squash is extremely tender.
8
Allow the cooled squash to reach room temperature.
9
Sift together a bowl of flour, baking powder, and salt.
10
Remove the flesh from the cut butternut squash using a food processor, then blend until smooth.
11
Add the sifted flour mixture, softened butter, 1/4 cup granulated sugar, brown sugar, vanilla, cinnamon, and nutmeg to the squash mixture.
12
Process until a smooth consistency is achieved.
13
Add egg yolks, one at a time, to the squash mixture while continuously processing.
14
Transfer the squash mixture to a large bowl.
15
Beat egg whites in a separate bowl using an electric mixer until stiff peaks form.
16
Fold the egg whites into the squash mixture to create a smooth consistency.
17
Pour the squash mixture into the chilled container.
18
Bake in the preheated oven for an additional 1 hour, or until the top is browned and springs back when gently pressed.