I wouldn’t say that my husband hates butternut squash…he just doesn’t really care for it. Me, I can eat a whole one for lunch, just baked in the oven with cinnamon sprinkled on top. Not he.
Until I made butternut squash souffle, that is.
I’m not one of those people who sneaks veggies into foods where they don’t belong, so it’s not like I was trying to get Hubby to eat his squash. It’s just that he truly loves everything I make, even the dishes that include (main!) ingredients he doesn’t actually like. I would have written this off as a “that’s just you being cute” moment, but when I served this souffle on Shabbat, our guests asked for the recipe. And come to think of it, the time we had two seminary girls for lunch, the whole platter was finished. Hmmm.
Butternut Squash Souffle
1 medium butternut squash, peeled, cut in half lengthwise, and seeded
1 c whole wheat flour
1/2 tsp baking powder
6 T margarine
3/4 c sugar
1/3 c milk (or soy milk, to make pareve)
1/2 tsp vanilla
cinnamon to taste and sprinkled on top
1. Preheat the oven to 350 F.
2. Place squash cut side down on a greased baking sheet and bake for 60 minutes. A knife will slide through the flesh easily when done. (If you’ve never peeled a squash, this video clip can help.)
3. Mash squash with a potato masher. Set aside.
4. Grease a 9 x 13 baking pan.
5. Combine flour and baking powder and set aside. With an electric hand mixer, cream margarine and sugar. Blend in eggs, milk, and vanilla. Add flour mixture. Add mashed squash and cinnamon and blend until just combined.
6. Pour into prepared pan and bake for 45-60 minutes until the top is golden. If you like, sprinkle the top with cinnamon after removing pan from the oven.