Name: Easy Thanksgiving Carrot, Butternut Squash and Walnut Soufflé Recipe
Ingredients: 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

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Easy Thanksgiving Carrot, Butternut Squash and Walnut Soufflé Recipe

Chef Jean-Pierre

Hello friends, today I'm going to share how to make an easy pan Souffle with Carrots and Butternut Squash. An instant fluffy winner at your Thanksgiving Feast. Make sure you let it cool down a bit first so that you don't burn yourself like I do! Let me know what you think in the comments below!

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Recipe Ingredients

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

Recipe Instructions

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.

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Chef Jean-Pierre

Master Chef at ChefJeanPierre.com

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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