Roasted Butternut Squash Soufflé

Name: Roasted Butternut Squash Soufflé
Total time: 150
Yield: 8
Ingredients: 1 tablespoon white sugar, or as needed; 1 (2 pound) butternut squash, halved and seeded; 0.25 cup all-purpose flour; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup unsalted butter at room temperature; 0.25 cup white sugar; 0.25 cup brown sugar; 1 teaspoon vanilla extract; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 3 large eggs at room temperature, separated

Recipe by KeeperoftheSweets from allrecipes.com

Dinner,Side Dish 3 Hr. 30 Mins.

Ingredients

8 servings

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1 tablespoon white sugar, or as needed
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1 (2 pound) butternut squash, halved and seeded
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0.25 cup all-purpose flour
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0.5 teaspoon baking powder
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0.25 teaspoon salt
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0.5 cup unsalted butter at room temperature

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0.25 cup white sugar
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0.25 cup brown sugar
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1 teaspoon vanilla extract
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0.5 teaspoon ground cinnamon
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0.25 teaspoon ground nutmeg
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3 large eggs at room temperature, separated

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart soufflé or ceramic baking dish; sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of the dish. Store the prepared dish in the refrigerator.
Place butternut squash, cut-sides down, onto the prepared baking sheet.
Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
Sift together flour, baking powder, and salt in a bowl; set aside.
Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continuously processing. Transfer squash mixture to a large bowl.
Beat egg whites in a bowl with an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
Bake in the preheated oven until the top is browned and springs back when gently pressed, about 1 hour.