Down at the Farmer’s Markets in Santa Monica and Hollywood, where I spend my Saturday and Sunday mornings, I meet all kinds of interesting and lovely characters. Occasionally, they come bearing gifts for which I could not be more thankful.
One of these personalities is a lovely chef, David Rubell. After expressing a great interest in the Butternut Squash Soufflés that I’d heard he peddles around town, he brought me one, frozen, complete with cooking instructions and a bag of cornflake topping - David adds a crazy, 50’s, comfort-feel cornflake topping that turns out to really add un certain, crunchy something.
After receiving it, I immediately followed instructions and enjoyed this very American, very sweet, autumn delight. David is typically run off his feet with orders for everyone’s Thanksgiving tables and I can see why. It would make a great addition to any Christmas banquet table too.
For Thanksgiving, I tried my hand at it also and prepared a giant one, four times the typical recipe and cornflakeless. It turned out to be a hit. So much so, I’ve made a bunch more this past week for friends. This may be one of the easiest things on earth to make. The recipe is below.
If however you live in Los Angeles and don’t fancy yourself as much of a cook or can’t be bothered, contact David here and order yourself one for the Christmas table. You better be sure to order one for Thanksgiving next year too as his orders fill up quickly.
Butternut Squash Souffle
- 1 pound butternut squash, steamed and diced
- 1 pound carrot, steamed and diced
- 2 sticks (1 cup) salted butter, diced
- 2/3 cup sugar
- 6 tablespoons flour
- 2 teaspoons vanilla extract
- 7 large eggs (or 6 jumbo)
- Souffle Topping, recipe follows
Preheat oven to 350 degrees F.
Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
- 1 1/2 cups corn flakes (crunched up)
- 1/2 cup brown sugar (I halved the amount of sugar)
- 1/2 cup butter, softened
Toss the corn flakes, brown sugar, and butter together until all is coated.