/ / squash honey cashew soufflé

squash honey cashew soufflé

squash honey cashew soufflé

OMG! LIttle tastes of black cherries, fresh squash and all baked in one cast iron skillet with a crunchy top! Squash honey cashew souffle!

Childhood memories. Sparks that come from food. And, this squash honey cashew soufflé takes me back, yes, way back.

Growing up in the mountains of Southern West Virginia, Fall had lots of aromatic memories for me. I can smell in my mind’s eye the falling dried leaves from the many trees in our yard and that, yes, covered it like a blanket of crinkly brown fabric. My siblings and I would rake them into a huge pile, and the crowning fun was to take a long run and dive head first into the ‘mountain’ of leaves. Oh, the crunch. And, yes, the scents.

Of course, other Fall aromatic memories centered around food. Especially those scents of cinnamon, nutmeg, cloves, fried apples, pumpkin, squash (many varieties) and more. Mom had the dank dark basement full of canned goods. We were set for the winter. And, it was only a matter of time before the big coal truck would deliver that first load of coal for the furnace that heated our gurgling radiators.

squash honey cashew soufflé

squash honey cashew soufflé

squash honey cashew soufflé

Yield: 6

OMG! LIttle tastes of black cherries, fresh squash and all baked in one cast iron skillet with a crunchy top! Squash honey cashew souffle!

Ingredients

  • Preheat oven to 350
  • 3-3 ½ cup acorn squash, cooked
  • 2 (4.3 oz. each) Dole Mixed Fruit Black Cherry Gel
  • 5 Tbl. Honey, divided
  • 1 ½ tsp. ground cinnamon
  • 2 eggs, beaten
  • ¼ cup all-purpose flour, sifted
  • ¼ tsp. sea salt, divided
  • 1 cup cashews, crushed
  • 2/3 cups old-fashioned oats
  • 1/4 cup brown sugar
  • 3 Tbl. Salted butter, melted

Instructions

In a mixing bowl, combine the squash and mash it up well. Add the cherry gel and blend together well. The gel will dissolve somewhat and the fruit chunks will stay basically whole.

Add 4 tablespoons of honey, cinnamon, eggs, ¼ teaspoon salt, sifted flour and half the crushed cashew crunch. Blend together well. Pour into a greased 7-8” cast iron skillet. Bake for 28-30 minutes. Meanwhile make the crunch topping.

In a small mixing bowl, combine the remaining cashews, oats, brown sugar and butter. Blend together well.

Put the topping on the soufflé after 28-30 minutes of cooking. Return to oven and bake another 25-30 minutes. Remove, cool, drizzle the top with the remaining honey and scoop out with a large spoon for servings!

Notes

Get ready to have palate surprises with the delicious chunks of fruit from the Dole Packaged Foods Black Cherry Fruit Gel!

If you can't find the Dole Cherry Fruit Gel, then substitute about one-half cup of cherry jam or cherry pie filling.

This recipe could double as a dessert~imagine some fresh whipped cream atop a serving!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally


squash honey cashew soufflé

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