Butternut Squash Soufflé

• 1 large butternut squash (about 2 lb.)
• 3 large eggs
• 1/2 cup light sour cream
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1/4 cup all-purpose flour
• 1 tablespoon finely chopped fresh sage*
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel.
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350u0b0 for 55 to 60 minutes or until set.
4. *1 tsp. ground sage may be substituted.
5. Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.

butternut squash, eggs, light sour cream, sugar, butter, allpurpose, fresh sage, baking powder, salt, ground nutmeg

Taken from www.myrecipes.com/recipe/butternut-squash-souffl-0 (may not work)