Butternut Squash Souffle Recipe

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Ingredients:

Serving

1 lb butternut squash, steamed and diced
1 lb carrot, steamed and diced
1 cup salted butter, diced
2/3 cup sugar
6 tbsp flour
2 tsp vanilla extract
7 large eggs (or 6 jumbo )
1 1/2 cups corn flakes ( crunched up)
1/2 cup brown sugar
1/2 cup butter, softened

Directions:

Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
Preheat oven to 350 degrees F.
Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	674.46 Kcal (2824 kJ)
Calories from fat	391.18 Kcal
		% Daily Value*
Total Fat	43.46g	67%
Cholesterol	312.79mg	104%
Sodium	563.05mg	23%
Potassium	649.14mg	14%
Total Carbs	63.65g	21%
Sugars	36.76g	147%
Dietary Fiber	4.88g	20%
Protein	11.22g	22%
Vitamin C	20.4mg	34%
Vitamin A	2mg	65%
Iron	2.8mg	16%
Calcium	150.3mg	15%

Amount Per 100 g
Calories	219.15 Kcal (918 kJ)
Calories from fat	127.1 Kcal
		% Daily Value*
Total Fat	14.12g	67%
Cholesterol	101.63mg	104%
Sodium	182.95mg	23%
Potassium	210.92mg	14%
Total Carbs	20.68g	21%
Sugars	11.95g	147%
Dietary Fiber	1.58g	20%
Protein	3.65g	22%
Vitamin C	6.6mg	34%
Vitamin A	0.6mg	65%
Iron	0.9mg	16%
Calcium	48.8mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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