Butternut Squash Souffle Or Kugel Food

BUTTERNUT SQUASH KUGEL

Steps:

• 1. Preheat oven to 350°F. Spray a 9-inch round baking dish with non-stick cooking spray. 2. In a medium bowl, place squash, eggs, flour, and brown sugar; mix well. 3. Pour mixture into prepared baking dish. Sprinkle with cinnamon and nutmeg. Drizzle with a little maple syrup, if desired. 4. Bake, uncovered, at 350°F for 30 to 40 minutes, or until set and edges are slightly golden. Serve warm or cold.

ROASTED BUTTERNUT SQUASH SOUFFLE

Steps:

• 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.

BUTTERNUT SQUASH SOUFFLE OR KUGEL

Steps:

• preheat oven to 350.
• if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
• Scrape flesh from skin- should be 3-4 cups.
• beat together flour, sugar, oil, eggs, and milk.
• add squash and mix well.
• bake in 9x13 glass or ceramic baking dish for 60 minutes.
• can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

BUTTERNUT SQUASH SOUFFLE

Steps:

• Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
• Preheat oven to 350 degrees F.
• Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
• Toss the corn flakes, brown sugar, and butter together until all is coated.

BUTTERNUT SQUASH SOUFFLE

Steps:

• Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
• Preheat oven to 350 degrees F.
• Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.

BUTTERNUT SQUASH SOUFFLE

Steps:

• Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 40 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups.
• Stir squash together with oranges, butter, extract and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.
• Spoon into 6 ungreased 6-ounce souffle dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.
• Sprinkle each with toasted almonds and serve immediately.

BUTTERNUT SQUASH KUGEL

Steps:

• Peel, cut up, and boil squash. Mash well.
• Add all other ingredients except cinnamon and mix thoroughly.
• Place in a glass or aluminum baking pan.
• Sprinkle top with cinnamon,.
• Bake at 350F for 40 minutes.
• Serve warm.