Butternut Squash Souffle – a delicious recipe with butternut squash, oranges, margarine, maple flavoring, pumpkin pie spice, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut squash in half lengthwise; remove seeds.
2
Place cut sides down in casserole dish.
3
Add 1/2-inch hot water.
4
Cover and bake at 375u00b0 for 30 to 35 minutes or until tender.
5
Let cool for 30 minutes.
6
When cooled, carefully scoop out pulp and mash with potato masher.
7
(This should yield about 2 cups.)
8
Stir squash together with oranges, margarine, flavoring and spice.
9
Beat egg yolks until thick and lemon colored.
10
Stir beaten yolks into squash mixture.
11
Beat egg whites (at room temperature) until stiff but not dry.
12
Gently fold in squash mixture.
13
Spoon into 6 ungreased (6 ounce) souffle dishes.
14
Bake at 375u00b0 for 20 minutes or until puffed and lightly browned.
15
Sprinkle each with toasted almonds and serve immediately.
1778
kcal
Calories
192
g
Fat
14
g
Carbs
11
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: 2 lb. butternut squash, 11 oz. canned mandarin oranges, drained, 1 Tbsp. margarine, melted, 1 tsp. maple flavoring, and more.
Yes, Butternut Squash Souffle 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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