Recipe of Cajun Butternut Squash

Roasted Butternut Squash Souffle

Similar to pumpkins in taste and texture , the butternut squash is easier to roast and puree (mostly because it's smaller).

Recipe Summary Roasted Butternut Squash Souffle

A great side dish to impress. Good for potlucks and holiday meals.

Ingredients | Cajun Butternut Squash

1 tablespoon white sugar, or as needed

1 butternut squash, halved and seeded

¼ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter at room temperature

¼ cup white sugar

¼ cup brown sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 eggs at room temperature, separated

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.

Place butternut squash, cut-side 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 flour, baking powder, and salt together in a bowl.

Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.

Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.

Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

This dish isn't very sweet, so you can add more sugar up to a cup total to get a sweet souffle.

You can sub 2 pounds well-cooked carrots pureed or mashed sweet potatoes for the squash. Use a little cardamom and orange zest instead of the cinnamon and nutmeg for a different flavor profile.

Info | Cajun Butternut Squash

prep: 30 mins cook: 2 hrs additional: 15 mins total: 2 hrs 45 mins Servings: 8 Yield: 1 2-quart dish

TAG : Roasted Butternut Squash Souffle

Side Dish, Vegetables, Squash,