Acorn Squash Souffle
- 2medium acorn squash
- 1cup (2 sticks) butter
- 4large eggs
- 6tablespoons all-purpose flour
- 2teaspoons baking powder
- 1 1/4cups pure cane sugar
- 1/4teaspoon ground cinnamon, plus more for garnish
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the acorn squash into halves. Scrape out the seeds and stringy membrane from the centers and discard. Place the halves cut side down on the parchment paper.
- Bake for about 1 hour, until soft. Let stand for 10 minutes to cool slightly. Carefully scoop out the flesh while keeping the shell intact. Transfer the pulp to the bowl of a food processor. Reserve the shell. Puree the pulp until smooth. Transfer the pulp to cheesecloth and gently squeeze to remove excess juices. Return the puree to the food processor. (Pulp should measure about 4 cups total.)
- In a small microwave-safe bowl, melt the butter and then let cool slightly.
- Add the eggs, flour, baking powder, sugar, and cinnamon to the squash in the food processor bowl. Process until well mixed. Add the melted butter. Pulse until smooth.
- Place the squash shells in glass baking dishes. (You may need to use two 9 x 13-inch pans.) Spoon the squash mixture into the shells. Sprinkle the tops with cinnamon. Bake at 400 degrees F for 15 minutes. Reduce the heat to 350 degrees and bake for 25 to 30 minutes, until set. Serve immediately.
Images reproduced with permission of Nelson Books from Whitney Miller’s New Southern Table by Whitney Miller. ©2016 by Justin Fox Burks. All rights reserved.