Roasted Butternut Squash Souffl
Roasted butternut squash souffl with a hint of sweetness is a festive side dish for Thanksgiving or fall dinner parties.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Use parchment paper to cover a baking sheet.
A 2-quart soufflé or ceramic baking dish should be lightly buttered.
Sprinkle 1 tablespoon of white sugar over the butter and tap off any excess sugar.
The finished dish should be refrigerated.
Put the butternut squash on the prepared baking sheet, cut-side down.
Bake in the preheated oven for 1 to 1 1/2 hours, or until very soft.
Let the squash reach room temperature.
Combine salt, baking powder, and flour in a bowl and set aside.