Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving.
- 1 tablespoon soft butter for ramekins
- 3 heaping cups (16 oz) cubed raw butternut squash
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Dash kosher salt
- 4 large eggs, lightly beaten
- Preheat oven to 350 degrees F. Boil 4 cups of water and pour them into a 9 X 13 inch baking dish. Grease six ¾-cup ramekins with butter.
- Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add ½ cup water. Cover and microwave for 15 minuets, until tender. Drain.
- Place the cooked squash along with the remaining ingredients in your food processor. Process until well combined and frothy.
- Pour the mixture into the ramekins and place the ramekins in the prepared baking dish. Bake until center appears set and a toothpick inserted in it comes out clean, 30-40 minutes. Allow to cool in the pan for 10 minutes before serving.