Roasted Butternut Squash Soufflé

Ingredients

• 1 tablespoon white sugar , or as needed
• 1 butternut squash , 2 pound
• 0.25 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter at room temperature
• 0.25 cups white sugar
• 0.25 cups brown sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 3 large eggs at room temperature , separated

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart soufflé or ceramic baking dish; sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of the dish. Store the prepared dish in the refrigerator.

2. 2

   Place butternut squash, cut-sides down, onto the prepared baking sheet.

3. 3

   Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.

4. 4

   Sift together flour, baking powder, and salt in a bowl; set aside.

5. 5

   Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continuously processing. Transfer squash mixture to a large bowl.

6. 6

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

7. 7

   Bake in the preheated oven until the top is browned and springs back when gently pressed, about 1 hour.