Acorn Squash Souffle Recipe – a delicious recipe with Acorn squash, eggs, milk, Nutmeg, Cinnamon, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Cut acorn squash in half and place on a cookie sheet flat side down in 1/4 inch of water.
3
Bake till a knife passes through the squash easily (1-1 1/2 hrs).
4
Remove and let cold sufficient to handle.
5
Scoop out and throw away seeds.
6
With a large spoon scoop out all cooled squash into a large mixing bowl.
7
In a separate mixing bowl beat 2 Large eggs slightly.
8
Add in 3/4 c. undiluted evaporated lowfat milk, mixing thoroughly.
9
Add in nutmeg, sugar, cinnamon and vanilla and blend well.
10
Add in mix to squash and mix until well blended.
11
Pour into a greased souffle bowl or possibly baking dish and bake for 1 hour 15 min or possibly until toothpick inserted comes out clean.
12
Serve warm or possibly chilled.
355
kcal
Calories
7
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 x Acorn squash, (3 to 4), 2 x Large eggs, 3/4 c. Evaporated lowfat milk, 1 tsp Nutmeg, and more.
Yes, Acorn Squash Souffle Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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