ROASTED SQUASH SOUFFLÉ WITH CROWN MAPLE® STREUSEL

This dish is a Turner family favorite, one that we make almost every year at Thanksgiving. The girls can barely contain themselves when they see Lydia bring this out to the table; what is it about kids and sweet dishes at Thanksgiving? This is our equivalent of sweet potato pie with marshmallows—a little extra sweet at an extra-sweet holiday. We’ve given you cook times both for a big soufflé for the table and for personal-size soufflés for each dinner guest.

PREP TIME: 10 MINUTES COOK TIME: 1 TO 1 HOUR 45 MINUTES

TOTAL TIME: 1 TO 2 HOURS

SERVES: 6 MINI SOUFFLÉS OR 1 LARGE

INGREDIENTS:

FOR THE SOUFFLÉ:

3 pounds (1.4 kilograms) butternut squash (about 2 large squash), cut into large pieces

¼ cup (55grams) unsalted butter, melted, plus more softened butter for greasing

1 cup (125 grams) all-purpose flour, plus more for dusting

1 cup (200 grams) sugar

1 teaspoon baking soda

¼ teaspoon kosher salt

2 large eggs

1 teaspoon vanilla extract

1¾ cups (420 milliliters) whole milk

FOR THE STREUSEL:

¼ cup (30 grams) all-purpose flour

2 tablespoons Crown Maple® organic maple sugar

4 tablespoons (55 grams) cold unsalted butter, cut into small pieces

¼ cup (30 grams) finely chopped pecans teaspoon freshly grated nutmeg

DIRECTIONS:

MAKE THE SOUFFLÉ: Bring a large pot of water to a boil. Add the squash pieces and cook until tender, 15 to 20 minutes. Remove the squash to a cutting board and let cool completely. Peel and cut the squash down into bite-size pieces. Transfer to a large bowl.

Preheat the oven to 350°F (175°C). Butter a large glass or ceramic baking dish, or four small ovenproof ramekins, and lightly dust the inside with flour.

Mash the boiled squash until smooth, then stir in the flour, sugar, baking soda, and salt. Mix in the eggs, melted butter, and vanilla, then stir in the milk. (You will have a thick but rather liquid mixture.)

Transfer the squash mixture to the casserole dish. If using small ramekins, bake the soufflés for 35 minutes; if using a large casserole, bake for 45 minutes, until the soufflé has puffed up and browned slightly.

MAKE THE STREUSEL: Combine all the ingredients together with a fork or your hands in a small bowl. Remove the soufflés from the oven and sprinkle the streusel on top, then return to the oven and bake for an additional 30 minutes (for small soufflés) or 50 minutes (for a large soufflé), until the topping is a rich golden brown. Serve warm.

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