Ingredients
2 c pureed butternut squash
¼ c maple syrup
2 T brown sugar
1 t salt
3 T cornstarch
1 stick melted butter
1 ¼ c heavy cream
3 eggs
Preparation
2 c pureed butternut squash ¼ c maple syrup 2 T brown sugar 1 t salt 3 T cornstarch
Mix to smooth then add:
1 stick melted butter 1 ¼ c heavy cream 3 egg yolks
Mix well and then fold in 3 egg whites beaten to soft peak stage. Pour into buttered soufflé dish and bake at 350 till set and browned on top, about 1 hour.
