For those of you who know me well, my appetite for squash never wavers. A lot of my dishes include squash. Even though most squashes are Autumn vegetables, I can eat them all around the season. I made this squash souffle recipe (I made sure to save some for others) a couple weeks ago. I initially wanted to use acorn squash for this recipe but it wasn’t in stock yet. I settled for sweet potatoes instead. This recipe is flexible and you can even use pumpkin if you are not to keen with the other squashes. This recipe is a classic and can be enjoyed everyone. If you are not a squash lover like me, this recipe may convert you 😉
You can drizzle a little maple syrup (not pancake syrup) over it or eat it as it is. If you are looking for an extra crunch, you can throw in some nuts if you choose to. You can use the frozen packaged winter squash sold at the freezer section in your stores or you can use the actual vegetables like I did. Living in an area with limited produce, especially where I live requires you to do things the tedious way. The packaged stuff would have been more convenient but I don’t have that luxury.
For this recipe, you will need:
- 1 medium-large butternut squash peeled,seeded,and chopped
- 2 acorn squashed shell and seeds removed (or 2 large sweet potatoes peeled and chopped)
- 1/3 cup of honey
- 2 large eggs
- 1/2 cup of flour
- Pinch of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
Preheat oven to 350 degrees F. Steam squashes in a pot of simmering water over medium low heat covered until soft. Mash or puree squash until smooth and no longer clumpy. Let the puree cool. Transfer to a bowl. Beat eggs and add it to the squash. Fold in flour,salt,cinnamon,and nutmeg. Sprinkle some more cinnamon and nutmeg on top if desired. Pour mixture into a greased 9 inch round pan. Bake for 35-40 minutes or until toothpick comes out clean when inserted.
Yields approximately 6 servings