Butternut Squash Souffle
Butternut squash souffle is a light and fluffy side dish to add to your holiday table. Flavored with vanilla and lemon, it’s an unexpected taste your guests will enjoy.?
Servings: 6 servings
Ingredients
- 4 eggs separated
- 2 1/2 cups butternut squash puree
- 4 tablespoons melted butter
- 1/4 cup grated asiago cheese plus more for the top
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste
- 1/4 teaspoon Nielsen-Massey Pure Lemon Extract
Instructions
- Preheat oven to 350°F and grease three 10-ounce ramekins or souffle pans. Place on a baking sheet.
- In a large bowl, stir together egg yolks, squash puree, melted butter, asiago cheese, salt, black pepper, vanilla paste, and lemon extract. Set aside.
- In the bowl of your stand mixer, whip egg whites until stiff peaks form. Gently fold egg whites into the squash mixture until no white streaks remain.
- Divided batter among prepared dishes.
- Bake for 35-40 minutes, until puffed and tops are browned.
- They will deflate once removed from the oven, so serve immediately.
Notes
Adapted from Taste of Home
