Butternut Squash Souffle
- Ready In:
- 21mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 lb butternut squash, steamed and diced
- 1 lb carrot, steamed and diced
- 1 cup salted butter, diced
- 2⁄3 cup sugar
- 6 tablespoons flour
- 2 teaspoons vanilla extract
- 7 large eggs (or 6 jumbo)
-
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.
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