Butternut Squash Souffle Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1143
FAT
256%
CHOL
274%
SOD
56%

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Ingredients for 4 servings

7 large eggs (or 6 jumbo)

Souffle Topping, recipe follows

1/2 cup butter, softened

6 tablespoons flour

1/2 cup brown sugar

1 pound butternut squash, steamed and diced

2 sticks (1 cup) salted butter, diced

2/3 cup sugar

1 1/2 cups corn flakes (crunched up)

1 pound carrot, steamed and diced

2 teaspoons vanilla extract

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