Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Butternut Squash Souffle
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- #8903
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds baked and scraped/peeled butternut squash
1 1/2 cup granulated or dark brown sugar (or combination)
1/4 cup flour
1 tablespoon baking powder
1 teaspoon table salt
6 eggs, beaten
1/2 pound butter, softened
1 teaspoon cinnamon (optional)
OR
1 teaspoon apple pie spice (optional)
1 tablespoon pure vanilla extract
1/2 cup chopped pecans (optional)
1 small can angel flake coconut (optional)
powdered confectioners' sugar for sprinkling
directions
Pierce and bake butternut squash until tender. Cool. Cut in half lengthwise. Remove seed and discard them. Remove pulp and place in a large bowl. Preheat oven to 350 degrees F.
While pulp is warm, add sugar. Whip with mixer until smooth. Add flour, salt and baking powder and mix well. Whip eggs and add to flour mixture, blend well. Add softened butter to mixture and blend well. Add vanilla and spices (optional). Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350 degrees oven about 1 hour or until top is a light golden brown.
cook's notes
Chopped pecans and or Baker's Angel Flake Coconut may be sprinkled on top of casserole or souffle' to enhance the flavor. Sprinkle lightly with powdered sugar over top before serving.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 23, 2007
The head chef at my mother's gracious living home prepared this recipe for 100+ people for a big birthday celebration. It was absolutely delicious! He didn't use the pecans or coconut because it was such a big crowd (possible allergies) but I would bet preparing it for a smaller crowd with the pecans would only add to it's delectibility! Yum!!!