Acorn Squash Soufflé
I love developing new, creative recipes that highlight vegetables, and this acorn squash soufflé fits the bill. The squash lends a nice sweetness to this dish that will appeal even to those who don't like squash.
2 medium acorn squash
1 cup (2 sticks) butter
4 large eggs
6 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/4 cups pure cane sugar
1/4 teaspoon ground cinnamon, plus more for garnish
Preheat the oven to 400 degrees F. 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 it 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 into glass baking dishes. (You may need to use two 9 x 13-inch pans.) Spoon the squash mixture in the shells. Sprinkle the tops with cinnamon. Bake for 15 minutes. Reduce the heat to 350 degrees F, and bake for 25 to 30 minutes, until set. Serve immediately.
Makes 6 to 8 servings.