Ingredients Jump to Instructions ↓

  1. 5.00 dash(es) Butternut Squash , Simple & Easy Cinnamon

Instructions Jump to Ingredients ↑

  1. Large Butternut Squash(2 Pounds)

  2. Large Eggs 1/2 Cup Sour Cream 1/4 Cup Sugar 1/4 Cup Butter,Softened 1/4 Cup All-Purpose Flour 1 1/2 Teaspoons Baking Powder Dash Of Sea Salt Dash Of Cinnamon 1.Wash,peel,and remove seeds from squash.Cut into small cubes. Cook squash in boiling water to cover in a large stockpot over high heat,until fork tender. Drain in colander;let cool completely.

  3. Process squash and eggs in a large food processor until smooth,stopping to scrape down sides of bowl. Add sour cream and remaining ingredients;process until all ingredients are smooth and creamy.

  4. Lightly grease large deep casserole dish,and pour mixture into casserole baking dish.

  5. Bake at 350 for 1 Hour & a Half.

  6. After baking souffle,sprinkle with Powdered Sugar.

  7. *COOKS TIPS:A day ahead:Gather and measure all ingredients into small bowls.

  8. Short Cuts: Sprinkle sea salt into same small bowl with flour.

  9. Sprinkle cinnamon into same small bowl with sugar.

  10. You can use any kind of squash such as;Acorn,Golden Nugget Squash,Butternut Squash and or Pumpkin.

  11. Texture of this recipe is almost like a custard-pudding.


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