A melt-in-your mouth soufflé that really is like dessert with dinner.
Tip: Try baking this in a 9-inch frozen piecrust to transform sweet squash into a decadent dessert.
Duration: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
- 2 (10-ounce) packages frozen butternut squash, thawed, or 2½ cups peeled and cubed, or pureed squash
- 2 eggs, beaten
- ½ cup flour
- ½ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Maple syrup (optional)
1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray.
2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well.
3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired.
4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.
By Jamie Geller
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly.
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