Butternut Squash Souffle – a delicious recipe with butternut squash, mandarin oranges, butter, maple, 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; add 1/2 inch of hot water.
3
Cover and bake at 375 degrees F for 40 minutes or until tender.
4
Let cool for 30 minutes.
5
When cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups.
6
Stir squash together with oranges, butter, extract and spice.
7
Beat egg yolks until thick and lemon colored.
8
Stir beaten yolks into squash mixture.
9
Beat egg whites (at room temperature) until stiff but not dry.
10
Gently fold in squash mixture.
11
Spoon into 6 ungreased 6-ounce souffle dishes.
12
Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.
13
Sprinkle each with toasted almonds and serve immediately.
1803
kcal
Calories
195
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 lbs butternut squash, 11 ounces canned mandarin oranges, drained, 1 tablespoon butter, melted, 1 teaspoon maple extract or 1 tablespoon Grand Marnier, 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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