Sunday, November 13, 2011


I decided to make something different for class today.  Here is my take on a different side dish

Butternut Squash Souffle

2 eggs
1 teaspoon vanilla
1 teaspoon maple syrup - the REAL maple not imitation!
1/2 teaspoon salt

Whisk all of these together and then add

1 jar of butternut squash puree

whisk to combine until well mixed and the pour into buttered ceramic baking dish.  Bake in preheated 350 oven for 30 - 40 minutes.  The center should be just barely set.  Serve warm with a drizzle of Brown Butter and Sage over the top

Brown Butter and Sage

3 Tablespoons unsalted butter
4 sage leaves - cut in a Chiffonade

In small saute pan cook butter and sage until the sage is crisp and the butter just starts to brown.