I just consumed homemade rice milk in a San Francisco Mexican restaurant. I spoke with a few pals, and they gave me some tips on how to prepare it in various ways. Here is a straightforward recipe (I like to add vanilla, but it is not required). It really is the best thing ever, and it only costs pennies to create!
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 2-quart dish |
Ingredients
- 1 tablespoon white sugar, or as needed
- 1 (2 pound) butternut squash, halved and seeded
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 large eggs at room temperature, separated
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart soufflé or ceramic baking dish; sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of the dish. Store the prepared dish in the refrigerator.
- Place butternut squash, cut-sides down, onto the prepared baking sheet.
- Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
- Sift together flour, baking powder, and salt in a bowl; set aside.
- Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continuously processing. Transfer squash mixture to a large bowl.
- Beat egg whites in a bowl with an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
- Bake in the preheated oven until the top is browned and springs back when gently pressed, about 1 hour.
- This dish isn’t very sweet, so add up to 1 cup sugar for a sweet soufflé.
- You can substitute 2 pounds puréed carrots or mashed sweet potatoes for the squash.
- Use a little cardamom and orange zest instead of cinnamon and nutmeg for a different flavor profile.
Reviews
This dish has become a family favorite at my house for the holidays. It is not overly sweet like some Sweet Potato casseroles are but sweet enough. My only feedback is more general for All Recipes as well as other recipe venues. Please rather than putting 1 butternut squash or 1 medium chopped onion; it helps have better ratios if you state in cups or other more exacting measurements. Veggies vary in size too greatly to do otherwise.
I made this last Thanksgiving and will be making it again this year. It was a perfect side dish and added beautiful color with the other foods on the table. I followed the tip and added 1/4 c. white sugar and 1/4 c. brown sugar so it was sweeter, but not too sweet.
Great dish! We used it as a main dish accompanied with croissants and a salad. Will make again!
Great recipe, easy to make, nice and creamy not very sweet, just great!!!