Recipes

Ingredients:
4 cups of shredded butternut – I just use a whole medium-large butternut (if pre-cooked and mixed-in, the souffle will be one big poofy mass and not layered)
3 cups of milk
6 eggs (room temperature is preferable)
1/2 cup butter (room temperature is preferable) – if I recall I have made this with margarine, so some butter replacements should work if you prefer those.
1 cup of brown or white sugar (I think I’ve done it with half a cup and it still works)
3 teaspoons baking powder
2 tablespoons corn starch

Instructions:
Beat butter, sugar and eggs for ~5 minutes. Mix in the other ingredients to make a loose batter. Bake at 350 degrees for approximately 1h – 1h15min or until golden brown. I found that the deeper dishes increases the baking time, but it also creates more space for the layers. Add cinnamon or cinnamon sugar while it’s still hot.