Great for holidays. Even good as a dessert.

　　

Ingredients

serves 4

　　1 butternut squash, about 2 pounds

　　Extra-virgin olive oil

　　Sea salt and freshly ground black pepper

　　Zest of 1 orange, finely grated

　　1/2 teaspoon minced fresh rosemary

　　1 teaspoon ground cinnamon

　　2 tablespoons unsalted butter, at room temperature, plus more for greasing the soufflé dish

　　4 eggs, separated

　　Pinch of cream of tartar

　　Granulated sugar, for the soufflé dish

　　Confectioners’ sugar, for dusting

　　

Step 1

Preheat the oven to 350°F. Halve the butternut squash lengthwise and remove the seeds and strings. Brush the insides with oil; season with salt and pepper. Turn the squash over and place the halves side by side on a rack in a roasting pan, cut side down. Bake for 45 minutes, until fork-tender.

　　

Step 2

Remove the squash from the oven, scoop out the flesh, and put it in a food processor; you should have 2 cups. Add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Scrape the butternut squash puree into a bowl and cool to room temperature. Whisk in the egg yolks to cream out the filling.

　　

Step 3

In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest.

　　

Step 4

Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners’ sugar before serving.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter