Chef John Folse's Roasted Acorn Squash Soufflee

Prep Time: 1 Hour
Yields: 8-10 Servings

Out with the ordinary, toss the tried and true and make room for a new recipe that's sure to become part of your holiday traditions. Roasted acorn squash makes a wonderful, earthy change from carrot or sweet potato in this seasonal favorite.

6 medium acorn squash
1/2 cup melted butter
1 cup sugar
3 tbsps flour
1 tsp baking powder
1 tbsp pure vanilla extract
pinch of nutmeg
pinch of cinnamon
3 eggs, beaten
1 tbsp powdered sugar for dusting

Preheat oven to 400º F. Slice the acorn squash in half and scoop out and discard the seeds. Place the squash, cut side up, in a baking dish and rub the top with a little soft butter. Add a ¼ inch of water in the bottom of the pan and cover with aluminum foil so the squash does not dry out while baking. The squash should be done in about 1 hour. Uncover the pan for the last 15 minutes to let the squash brown a bit. Remove from oven and allow to cool. Reduce oven temperature to 350º F. When squash is cool to the touch, use a spoon to remove the pulp. Place in a large mixing bowl and mash. Whisk in melted butter, sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended. Transfer mixture to a 2-quart casserole dish and sprinkle with powdered sugar. Bake 30 minutes. Serve as a side dish to any main course or use as a filling for pies, tarts or turnovers.