This is a delightful change from the more familiar sweet potato souffles. Lighter both in color and flavor, this souffle is inhaled by my children; it also "clings" slightly to their spoons, so it makes a great early food for utensil practice. My friend Alondra said she could eat it for dessert, it was so good! I make the souffle up ahead of time (even a day ahead) and then pop it in the oven when I'm ready. That's a big time saver since the souffle involves a few steps.
Original recipe is from Southern Living
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
*1 tsp. ground sage may be substituted.
Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.
Makes 6 servings