squash soufflè

Thanks to John & Jo for the butternut squashes... we have been enjoying them to the fullest. This recipe is absolutely a keeper! Best eaten while still warm. 

Butternut Squash Souffle

1 1/2 pounds butternut squash
3/4 cup demarara sugar
2 Tbsp gluten-free flour
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1/2 cup butter, softened
1/2 tsp cinnamon
1 1/2 tsp vanilla
gluten-free icing sugar for sprinkling on top

Pierce and bake butternut squash until tender. Cool. Cut in half lengthwise. Remove seed and discard them. Remove flesh and place in a large bowl. Preheat Oven to 350 degrees F.

While squash flesh is warm, add sugar. Whip with mixer until smooth. Add flour, salt and baking powder and mix well. Whip eggs and add to flour mixture, blend well. Add softened butter to mixture and blend well. Add vanilla and spices . Pour mixture into baking dish about half full as the souffle will rise.

Bake in 350 degree oven about 1 hour or until top is a light golden brown.

Sprinkle with icing sugar.