Soufflé:
1 ½ lbs butternut squash
2 cup of milk
5 tbs Sugar
8 tbs unsalted butter
½ cup all purpose flour
4 eggs, separated
Sliced Almonds
touch of Cinnamon
1 Pint Vanilla Ice cream
• Preheat oven to 350 F.
• Grease and sugar coat inside of six 1-cup ramekins.
• Peel and dice butternut squash, bake until soft, puree in blender.
• Place milk in sauce pan over medium heat with Sugar. Stir and bring to boil.
• Remove from heat and set aside to rest for 15 minutes.
• Melt the butter over low heat in sauce pan, add flour. Cook until little bubbles appear on surface.
• Strain flavored milk mixture into melted butter.
• Stir over low heat for 2-3 minutes, until mixture thickens. Transfer to bowl.
• Add one cup of butternut squash pureé and egg yolks, touch cinnamon. Mix thoroughly.
• In separate, clean bowl, beat egg whites until stiff peaks form.
• Fold large spoonful of egg whites into squash mixture to lighten.
• Carefully fold in remaining egg whites.
• Spoon into ramekins, Sprinkle sliced almond on the top.
• Place ramekins in roasting pan.
• Place pan in oven.
• Bake for 20 minutes, or until risen and golden
• Combine the rest of the puree with Vanilla Ice cream to make a creamy sauce and serve on the side with soufflé.
