Ingredients

The following ingredients have 6 Servings
  • 4 eggs (separated)
  • 2 1/2 cups butternut squash puree
  • 4 tablespoons melted butter
  • 1/4 cup grated asiago cheese (plus more for the top)
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract

Instruction

  • Preheat oven to 350°F and grease three 10-ounce ramekins or souffle pans. Place on a baking sheet.
  • In a large bowl, stir together egg yolks, squash puree, melted butter, asiago cheese, salt, black pepper, vanilla paste, and lemon extract. Set aside.
  • In the bowl of your stand mixer, whip egg whites until stiff peaks form. Gently fold egg whites into the squash mixture until no white streaks remain.
  • Divided batter among prepared dishes.
  • Bake for 35-40 minutes, until puffed and tops are browned.
  • They will deflate once removed from the oven, so serve immediately.