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.
