Roasted Butternut Squash Souffle Recipe

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.

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 into a in a food processor until smooth. Add flour mixture 1/4 cup white sugar brown sugar vanilla extract cinnamon and nutmeg and process until smooth. Add egg yolks 1 at a time to squash mixture while continually processing.

Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.

Bake in the preheated oven until browned and top springs back after pressing about 1 hour.