Linda Hays
@lhzen41
Savory Roasted Butternut Squash Soufflé
This delightful Roasted Butternut Squash Soufflé is a light and airy dish that combines the natural sweetness of butternut squash with warm spices. Perfect as a side dish or a vegetarian main course, this soufflé is sure to impress your guests with its fluffy texture and rich flavor.
Details
- Cuisine:american
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:12
- Views:5
Recipe Information
- Prep time35 min.
- Cook time2 min.
- Total time37 min.
- Servings8
Ingredients
- 1 tablespoon, or as needed
- 1 (2 pound), halved and seeded
- 1/4 cup
- 1/2 teaspoon
- 1/4 teaspoon
- 1/2 cup, at room temperature
- 1/4 cup
- 1/4 cup
- 1 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 3, at room temperature, separated
Cooking Instructions
Follow our step-by-step guide on how to make Savory Roasted Butternut Squash Soufflé.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C).
Step 2
Prepare a baking sheet by lining it with parchment paper, then take a 2-quart soufflé or ceramic baking dish and lightly butter it.
Step 3
Sprinkle a tablespoon of white sugar over the butter, ensuring to tap out any excess.
Step 4
Place this dish in the refrigerator to chill while you work on the butternut squash.
Step 5
Cut the squash in half and lay the halves cut-side down on the prepared baking sheet.
Step 6
Roast the squash in the preheated oven until it becomes incredibly tender, which should take about 1 to 1.
Step 7
5 hours.
Step 8
Once it’s done, let it cool to room temperature.
Step 9
In a separate bowl, sift together the flour, baking powder, and salt, setting this mixture aside for later.
Step 10
Scoop the flesh from the cooled butternut squash and transfer it to a food processor.
Step 11
Blend until smooth, then add the flour mixture, butter, 1/4 cup of white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg.
Step 12
Process until everything is beautifully combined and silky.
Step 13
Gradually incorporate the egg yolks, one at a time, while continuing to blend.
Step 14
Once mixed, pour this luscious mixture into a large bowl.
Step 15
In another bowl, whip the egg whites with an electric mixer until they form stiff peaks.
Step 16
Gently fold the beaten egg whites into the squash mixture, being careful not to deflate them.
Step 17
Pour the combined mixture into the chilled soufflé dish and place it back in the oven.
Step 18
Bake for about 1 hour, or until the top is a delightful golden brown and springs back when lightly pressed.
Step 19
Enjoy the warm, comforting aroma that fills your kitchen as this dish transforms into a fluffy masterpiece.