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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
1 pound butternut squash, steamed and diced |
1 pound carrot, steamed and diced |
2 sticks (1 cup) salted butter, diced |
2/3 cup sugar |
6 tablespoons flour |
2 teaspoons vanilla extract |
7 large eggs (or 6 jumbo) |
souffle topping, recipe follows |
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.
4. Souffle Topping:
5. Toss the corn flakes, brown sugar, and butter together until all is coated.
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