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.