Butternut Squash Souffle
Marilyn Sprague, 2015 Potluck
From Jerry Schreck, Merion Golf Club
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
1 pound butternut squash, steamed and diced
1 pound carrots, steamed and diced
2 sticks (1 cup) salted butter, diced
2/3 cup sugar
6 tablespoons flour
2 teaspoons vanilla extract
7 large eggs (or 6 jumbo)
Soufflé topping, recipe following
Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch soufflé dish (may be made up to 3 days ahead).
Preheat oven to 350 degrees.
Bake soufflé for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time is 1 ½ hours.
Souffle topping: (I don’t believe this was on the soufflé Jerry made)
1 ½ cups corn flakes (crunched up)
½ cup brown sugar
½ cup butter, softened.
Toss the corn flakes, brown sugar, and butter together until all is coated.