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.?
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 6servings
Ingredients
4eggsseparated
2 1/2cupsbutternut squash puree
4tablespoonsmelted butter
1/4cupgrated asiago cheeseplus more for the top
1/2teaspoonfine sea salt
1/8teaspoonground black pepper
1/4teaspoonNielsen-Massey Madagascar Bourbon Pure Vanilla Paste
1/4teaspoonNielsen-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.