Source: Crown Maple

Roasted Squash Soufflé with Maple Streusel
This is our equivalent of sweet potato pie with marshmallows—a little extra sweet at an extra-sweet holiday.
Serves: 6
Prep Time: 10 minutes
Cook Time: 1 to 13/4 hours


3 pounds (1.4 kg) butternut squash (about 2 large squash), cut into large pieces
¼ cup (55g) unsalted butter, melted, plus more softened butter for greasing
1 cup (125 g) all-purpose flour, plus more for dusting
1 cup (200 g) sugar
1 teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1¾ cups (420 ml) whole milk
¼ cup (30 g) all-purpose flour
2 tablespoons Crown Maple Sugar
4 tablespoons (55 g) cold unsalted butter, cut into small pieces
¼ cup (30 g) finely chopped pecans teaspoon freshly grated nutmeg

1. MAKE THE SOUFFLÉ: Bring a large pot of water to a boil. Add the squash pieces and cook until tender, 15 to 20 minutes. Remove the squash to a cutting board and let cool completely. Peel and cut the squash down into bite-size pieces. Transfer to a large bowl.
2. Preheat the oven to 350°F (175°C). Butter a large glass or ceramic baking dish, or four small ovenproof ramekins, and lightly dust the inside with fl our.

3. Mash the boiled squash until smooth, then stir in the fl our, sugar, baking soda, and salt. Mix in the eggs, melted butter, and vanilla, then stir in the milk. (You will have a thick but rather liquid mixture.)

4. Transfer the squash mixture to the casserole dish. If using small ramekins, bake the soufflés for 35 minutes; if using a large casserole, bake for 45 minutes, until the soufflé has puffed up and browned slightly.
5. MAKE THE STREUSEL: Combine all the ingredients together with a fork or your hands in a small bowl. Remove the soufflés from the oven and sprinkle the streusel on top, then return to the oven and bake for an additional 30 minutes (for small soufflés) or 50 minutes (for a large soufflé), until the topping is a rich golden brown. Serve warm.

Source: Crown Maple Guide To Maple Syrup