Recipe courtesy of Dave Rubell
Yield: 4 servings
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)
1 1/2 cups corn flakes (crunched up)
1/2 cup brown sugar
1/2 cup butter, softened
Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch soufflé dish (may be made up to 3 days ahead).
Preheat oven to 350 degrees F.
Bake soufflé 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.
Toss the corn flakes, brown sugar, and butter together until all is coated.