Butternut Squash Souffle - cooking recipe

Ingredients

1 lb butternut squash, steamed and diced
1 lb carrot, steamed and diced
1 cup salted butter, diced
2/3 cup sugar
6 tablespoons flour
2 teaspoons vanilla extract
7 large eggs (or 6 jumbo)
Topping
1 1/2 cups corn flakes (crunched up)
1/2 cup brown sugar
1/2 cup butter, softened

Preparation

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).
Preheat oven to 350 degrees F.
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.