Roasted Butternut Squash Souffle
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A great side dish to impress. Good for potlucks and holiday meals.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
Step: 2
Place butternut squash, cut-side down, onto the prepared baking sheet.
Step: 3
Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
Step: 4
Sift flour, baking powder, and salt together in a bowl.
Step: 5
Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
Step: 6
Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
Step: 7
Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.
NUTRITION FACT
Per Serving: 259 calories; protein 4.2g; carbohydrates 32.9g; fat 13.6g; cholesterol 100.3mg; sodium 138.1mg.
Eat best breakfast to continue the day has become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to make on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and less likely grab a snack out of the vending machine before break .
Making fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.
