Applesauce Squash Souffle Recipe

Ingredients for Applesauce Squash Souffle

• 1.5 lbs cooked butternut squash, mashed
• 1/4 cup (1/2 stick) unsalted butter, softened
• Light Brown Sugar
• 1/4 teaspoon salt
• Unsweetened Applesauce
• Eggs
• 1/4 teaspoon cream of tartar

How to Make Applesauce Squash Souffle

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, gently mash 1.5 lbs cooked butternut squash. (If using raw squash, roast or microwave until tender then mash)
3. Remove from heat and add softened butter, sugar, and salt. Beat until well combined.
4. Whisk in the egg yolks one at a time, mixing well after each addition.
5. Gently fold in the applesauce until just combined.
6. In a clean, grease-free bowl, beat the egg whites with cream of tartar until stiff, glossy peaks form.
7. Gently fold one-third of the egg whites into the squash mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
8. Butter a 1-quart souffle dish and wrap the outside with a collar of buttered foil, leaving space at the top for rising.
9. Pour the batter into the prepared souffle dish.
10. Bake for 35 minutes, or until the souffle is puffed and golden brown, and a knife inserted near the center comes out with a few moist crumbs attached.
11. Serve immediately.