The holidays are upon us and with the hustle and bustle of this busy modern world it’s exciting to look forward to a time to relax and enjoy peace and quiet with loved ones. My favorite spot to relax is in the kitchen amidst a mess of pots and pans and cookbooks while my family hangs around to soak up the amazing scent of holiday cooking.
Every year I try to come up with some new side dishes for our Thanksgiving meal to surprise my family and friends. But as you know, I also love the classics. To satisfy both sides of my culinary personality I attempt to marry dishes and flavors together into a new creation. Plain ‘ol glazed carrots just weren’t going to do it for me this year so I decided to purée them and add butternut squash (my daughter’s favorite) to the mix to create an entirely new concoction. The final dish evolved into a sweet, airy souffle with a hint of heat to pair perfectly with the savory stars of the day, the turkey and stuffing.
CARROT AND BUTTERNUT SQUASH SOUFFLE
1 lb baby carrots
1 lb butternut squash, cubed
6 tblsp flour
2 tsp baking powder
1/4 cup jalapeño jelly
1 cup butter, melted
1 tsp salt
Add 1 cup of water to the inner pot of your rice cooker, add carrots and butternut squash to the pot and steam for 20 minutes.
Purée veggies and mix well with remaining ingredients. Spray the inner pot of the rice cooker with cooking spray and pour in the mixture.
Set to Cake and close the lid. Your rice cooker will beep when cooking is done, about 40 minutes. Invert soufflé onto a serving dish and enjoy!
Note: If your rice cooker does not have a Cake function you can make this recipe using White Rice. The cycle may need to be reset once to complete cooking.