Butternut Soufflé
🍳 oven
⏱ 40 min
🍽 serves 8
📋 6 ingredients
Nutrition per serving
90
calories
1.3g
protein
22.0g
carbs
0.5g
fat
Ingredients per serving
- 3.0 oz butternut squash
- 0.5 each Eggs
- 0.3 oz sugar
- 0.2 oz potato starch
- 0.02 oz cinnamon
- 0.02 tsp Kosher Salt
Method
1. Peel and cube butternut squash. Roast at 400°F for 25-30 min until fork-tender.
2. Purée roasted squash in a food processor until smooth.
3. Separate eggs. Beat yolks with sugar, cinnamon, potato starch, and salt.
4. Fold squash purée into yolk mixture.
5. Whip egg whites to stiff peaks.
6. Gently fold whites into squash mixture in 3 additions — do not deflate.
7. Pour into a greased soufflé dish or 9x13 pan.
8. Bake at 350°F for 35-40 minutes until puffed and golden.
9. Serve immediately — soufflé will deflate slightly as it cools.