Butternut Squash Soufflé Recipe

Name: Butternut Squash Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (about 2 lb.); 3 large eggs; 1/2 cup light sour cream; 1/4 cup sugar; 1/4 cup butter, softened; 1/4 cup all-purpose flour; 1 tablespoon finely chopped fresh sage*; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg

Servings: persons

1
Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel.
2
Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3
Bake at 350u00b0 for 55 to 60 minutes or until set.
4
*1 tsp. ground sage may be substituted.
5
Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large butternut squash (about 2 lb.), 3 large eggs, 1/2 cup light sour cream, 1/4 cup sugar, and more.

Yes, Butternut Squash Soufflé 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.

That's it — enjoy your meal!

Butternut Squash Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions