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Carrot, Butternut Squash and Walnut Soufflé

5 from 5 votes


  • 2 ½ pounds Butternut Squash, peel and cut into chucks
  • 2 ½ pounds Carrots, peel and cut into chunks
  • 6 ounces Sweet Butter
  • ½ cup Flour
  • ¼ cup Light Brown Sugar
  • 6 Eggs
  • ½ cup Rum Raisins, (raisins marinated in rum, for at least a couple days)
  • 1 cup Walnuts chopped
  • 2 tablespoons Sage and Rhyme chopped
  • 2 tablespoons Parsley chopped
  • 1 tablespoon Tahitian Vanilla
  • Salt and Pepper to taste


Preheat Oven to 350ºF / 180ºC

  • Poach the Butternut Squash in boiling water until cooked thoroughly.  Drain thoroughly and process with the food processor until very smooth.  Do the same for the Carrots.
  • In a large pot, add the butter, when foamy add the flour and cook for a couple minutes, add the processed vegetables, add the eggs, raisins,  brown sugar, Walnuts, vanilla, Sage and thyme and salt and pepper to taste.
  • Pour into a buttered lasagna style pan, sprinkle with Reggiano and bake for 45 minutes.


For the Food Processor: click here
For the Lasagna Pan:  click here
For the Offset Spatula:  click here
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Chef Jean-Pierre

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