Again quotation marks, right? Well, this isn’t exactly a soufflé. It’s a dense squash pudding, almost, that puffs up a little because of the egg in it, but it’s certainly not made in the traditional manner. It’s based on the butternut squash soufflé from Garden Lites, but not as ‘lite,’ because I got lazy and didn’t separate out my yolks.
Butternut Squash “Soufflés”
- 1 butternut squash, roasted and pureed
- 4 eggs
- 1/2 c sugar
- 1/4 c flour
- 1/3 c milk
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp each cinnamon, nutmeg and clove
Preheat oven to 350°F. Whip all ingredients together with an immersion blender and pour into ramekins or a large muffin tin. Bake 20-30 minutes, or until firm. Serve hot.