The word soufflé is the past participle of the French verb souffler which means “to blow up”. Or if you prefer, the American version of “blowed up” or “go Boom!”. This one definately went boom, I’m amazed that my first attempt at a soufflé of any kind actually worked. The flavor of the butternut comes accross so strong against the the eggs. The result is a light and fluffy, mild and savory, slightly sweet and buttery, delicious soufflé of dreams. A butternutty cloud awaits you, what are you waiting for?

**Slice squash lengthwise, scoop seeds out, drizzle with olive oil, and bake at 350°F for a little over an hour untill tender. Let cool, scoop squash out of the rinds, and mash well or puree.

Melt butter over a low heat, wisk in flour untill all lumps are gone. Add milk and simmer 2-4 minutes until thickened. Remove from heat, stir in squash puree untill smooth, and let cool. Season with salt and pepper and stir in egg yolks.

Beat eggwhites, dash vinegar, and pinch of salt until stiff. Fold the eggs and squash mixture together. Pour into lightly buttered individual or a large souffle dish and bake 40-50 minutes at 350°F. Serve immediately.

{tags butternut squash soufflé recipe}