3 eggsseparated 1 tbsp lemon juice 1/3 sugar 4oz mushed butternut squash 4oz cream cheeseroom temperature 1/4 cup heavy cream 1 tbsp rum Dash vanilla extract 1/3 cup flour 1/2 tsp baking powder 1 tbsp confectioners sugar
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Grease the soufflé dish. Separate eggs. Peel, core and cut butternut squash. Steam butternut squash until soft.
Put it in a bowl and mashed it.
You only need 4 oz of mashed butternut squash. Use the rest for soup or side dish.
SECOND:
Egg whites: In a medium bowl add egg white, lemon juice and half of sugar beat it with a hand mixer until stiff.
THIRD:
Mix it: 1. In a large bowl add cream cheese, egg yolks, sugar and beat it until all combined.
3. Shift the flour and baking power into the butternut squash mixture using the spatula to fold it in.
4. Add egg white 1/3 at a time. Just fold gently.
5. Pour the batter into soufflé dish.
BAKE IT:
Bake it: Bake it for one hour. It is done when you can insert a wooden skewer in a middle and it comes out clean.
Take out from the oven.
Rest it for 10 minutes.
Take it out from the dish.
SERVE IT.
Enjoy it. Right before serving shift confectioners sugar over the Butternut Squash Soufflé Cake.
Serve it for after dinner as a dessert or along your afternoon tea time.
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