Butternut Squash Souffle Recipe

Name: Butternut Squash Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 butternut squash peeled and roasted, for instructions go here; 1/2 cup heavy cream; 1/4 cup whole milk; 2 egg yolks; 3 egg whites; 1/4 cup sugar plus extra for dusting the ramekins; 1/4 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; vanilla extract Splash of; butter to grease the ramekins

Servings: persons

1/2 butternut squash peeled and roasted, for instructions go here
1/2 cup heavy cream
1/4 cup whole milk
2 egg yolks
3 egg whites
1/4 cup sugar plus extra for dusting the ramekins
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
vanilla extract Splash of
butter to grease the ramekins

1
Puree butternut squash with blender and set aside to let cool.
2
In a small saucepan, heat cream, milk, nutmeg, cinnamon, ginger and vanilla to a simmer.
3
Meanwhile, in a separate bowl, whisk yolks and sugar until pale yellow.
4
Add a cup of the hot cream mixture very slowly into yolks while continuing to whisk.
5
Then add yolks and cream back to saucepan and keep stirring over low heat.
6
Mixture should thicken in a few minutes, then turn off heat and incorporate into squash puree.
7
Preheat oven to 375 degrees, making sure the rack is near the bottom.
8
Place a baking sheet in the oven.
9
Butter your ramekins and dust the insides and rims with sugar.
10
Then take egg whites in a clean bowl and whisk until glossy. It should form stiff peaks when you remove your whisk from the bowl, and should be able to hold the weight of an egg.
11
Use a spatula to combine the egg whites scoop by scoop into the squash mixture, making sure they form a fully homogeneous mixture, but do not overmix.
12
Carefully scoop your mixture into the ramekins up to the rims.
13
Bake on lower rack for about 25 minutes, or until tops are golden brown.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1/2 butternut squash peeled and roasted, for instructions go here, 1/2 cup heavy cream, 1/4 cup whole milk, 2 egg yolks, 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.

Butternut Squash Souffle

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