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!
2 ½poundsButternut Squash, peel and cut into chucks
2 ½poundsCarrots, peel and cut into chunks
6ouncesSweet Butter
½cupFlour
¼cupLight Brown Sugar
6Eggs
½cupRum Raisins, (raisins marinated in rum, for at least a couple days)
1cupWalnuts chopped
2tablespoonsSage and Rhyme chopped
2tablespoonsParsley chopped
1tablespoonTahitian Vanilla
Salt and Pepper to taste
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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.