Don’t let this recipe put you off because it has the word ‘souffle’ in it. It is a smooth, silky goodness with just a slight taste of sweetness. Most of the time to make it is waiting for it to cook in the oven. Great as an added side dish to any table with some greens.
- 1 tablespoon olive oil
- 1 butternut squash, halved and seeded (save seeds for a delicious roasted snack)
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons of maple syrup
- 1 teaspoon vanilla extract
- ground nutmeg to taste
- 4 eggs at room temperature, separated
- Preheat oven at 350 deg.
- Oil the cut halves of the squash. Place face down on a baking pan and roast for 1 – 1 1/2 hours or until soft.
- Grease and flour a straight sided 3 quart casserole dish. Chill.
- Remove squash from oven and let cool.
- Sift the flour, baking powder and salt together.
- Beat egg whites to stiff peaks.
- Scoop out squash and combine with the maple syrup in a food processor and mix until smooth. Add flour mixture and mix. Add egg yolks, 1 at a time, mix until smooth and silky – total time about 5 minutes.
- Fold egg whites into squash mixture. Pour into chilled casserole dish.
- Bake in preheated oven until brown and top springs back after pressing, about 1 hour.
- You can substitute 2 pounds of roasted carrots or sweet potatoes for the squash. Use a little cardamom and orange zest instead of nutmeg for a different flavor.