About this recipe:This souffle with a hint of sweetness is an impressive side dish for roast beef. It would pair equally well with roast turkey if you are looking for new ideas for Christmas dinner. Mashed sweet potato works equally well if you don't have butternut squash.
1 butternut squash, halved lengthwise and seeded
butter, for greasing the dish
1 tablespoon sugar, for coating the dish
30g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
115g unsalted butter at room temperature
50g caster sugar
50g brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs at room temperature, separated
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 180 C / Gas 4.
Lightly butter a large souffle or ceramic baking dish and sprinkle 1 tablespoon sugar over butter, tapping excess sugar out of dish. Store prepared dish in the fridge.
Line a baking tray with parchment paper. Place butternut squash, cut-side down, onto the prepared baking sheet.
Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
Sift flour, baking powder and salt together in a bowl.
Scrape flesh from butternut squash and place in a food processor; blend until smooth. Add flour mixture, 50g caster sugar, 50g brown sugar, vanilla extract, cinnamon and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continually blending.
Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture to combine. Pour mixture into the chilled dish.
Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.