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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a carroty taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-) Ingredients:
1 lb butternut squash, steamed and diced |
1 lb carrot, steamed and diced |
1 cup salted butter, diced |
2/3 cup sugar |
6 tablespoons flour |
2 teaspoons 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:
1. 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).
2. Preheat oven to 350 degrees F.
3. 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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