Butternut Squash Souffle by Dave Rubell

By SMorrissey

This is an amazing recipe and so easy. Once you make you will want to make it for every occasion. Friends and family will request it.

Ingredients

• Topping:
• 1 pounds butternut squash, steamed and diced
• 1 pounds carrots, steamed and diced
• 2 sticks (1 cups) salted butter, diced
• 2/3 cups sugar
• 6 tablespoons flour
• 2 teaspoons vanilla extract
• 7 large eggs (or 6 jumbo)
• 1 1/4 cups corn flakes, lightly crushed (organic preferred)
• 1/2 cup dark brown sugar
• 1/4 cup pecans, chopped (sometimes I candied the pecans)
• 1/2 cup unsalted butter, melted and cooled

Preparation

Step 1

Combine the first 6 soufflé ingredients in a large work bowl of a food process and process until well combined, about 2 minutes.

Add 1 egg at a time, processing well after each addition. (For smaller food processors, divide the ingredients in half and process the soufflé ingredients in two smaller batches, add both to a large bowl and combine well.

Pour the soufflé mixture into a lightly buttered 10-inch soufflé dish. May be covered and refrigerated up to 3 days in advance.

Preheat the oven to 350 degrees and bake the soufflé for about 1 hour 30 minutes. (Make sure to bring the soufflé to room temperature before baking if stored overnight).

To make the topping, combine the lightly crushed corn flakes, brown sugar, pecans and butter, mix well. At the end of the 1 hour 30 minutes of baking, carefully remove the soufflé from the oven and lightly sprinkle the topping on top, covering evenly, use care not to press the topping into the soufflé.

Return the soufflé to the oven and bake and additional 15–30 minutes, or until the sides of the soufflé begin to crack and the center is soft, yet firm. (You may also test the center of the soufflé with a thin cake tester, which should come out clean to indicate the soufflé is fully cooked)