Squash Souffle and Carrot Souffle

My plan is to do a few recipes a week - but I got a request for the carrot souffle. I figured I would post them both.  Neither is a vegan recipe... maybe that will be my next mission. Hmmmm

Squash Souffle

• 1 good sized butternut squash (thinking you could really use any squash, though)
• 3 eggs
• 1/2 c sour cream
• 1/4 c sugar (brown would add a nice flavor)
• 1/4 c butter
• 1/4 c flour
• 1 tsp sage
• 1 1/2 tsp baking powder
• 1/2 tsp nutmeg

First, fully cook the squash - peel, cut into chunks and steam until tender.

Let it cool a little. Process until smooth. Add eggs.

Add remaining ingredients

Pour into casserole pan and bake at 350' for one hour. 

This is a huge hit. Even kids (and not just MY kids) like this....

This next one I made for Easter one year. Had the family and a few neighbors over. BIG hit :)

Carrot Souffle

• 2lbs carrots - peeled and chopped
• 3 eggs
• 1 cup sugar - I made with white as called for in recipe - will DEF use brown next time
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla
• 1/4 c flour
• 1/2 c melted butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 T orange juice
• pinch of salt

you can top with powder sugar - or use recipe that follows..

Boil carrots until tender. (about 15 min)

Process until smooth. Add remaining ingredients.

Pour into LIGHTLY greased casserole pan.

If using topping recipe, sprinkle over top.

Bake at 350 for 1 hour.

A cool topping if you want to be fancy..

• 2/3 c brown sugar
• 2/3 c chopped pecans
• 1/3 c flour
• 3T butter

Combine all ingredients and sprinkle over souffle before cooking.

Enjoy.