1. Preheat oven to 350 F. degrees.
2. Wash the butternut squash and pierce it several times with a fork.
3. Bake the butternut squash until tender.
4. Cool.
5. Cut each squash in half lengthwise.
6. Remove the ribs and seed and discard.
7. In a large bowl, place the removed pulp.
8. Add the sugar to the bowl while pulp is still warm.
9. Blend the mixture with a hand mixer until smooth.
10. Add the baking powder, flour and salt.
11. Mix well.
12. Whip the eggs and add to the flour mixture, blending well.
13. Add the softened butter to the mixture and blend well.
14. If desired add in the vanilla and spices.
15. Transfer the mixture into a baking dish about half full as the soufflé will rise.
16. Bake for 1 hour or until the top of the soufflé is a light golden brown. |
