Ingredients

• 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
• 1 1/2 cups corn flakes (crunched up)
• 1/2 cup brown sugar
• 1/2 cup butter, softened

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Instructions

1. Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
2. Preheat oven to 350 degrees F.
3. 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.
4. Toss the corn flakes, brown sugar, and butter together until all is coated.