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 butternut squash, approx 2 lbs; 3 Tbsp butter; 1/4 c flour; 2/3 c milk; 1/3 c maple syrup; 1/4 c brown sugar; 1/2 tsp salt; 1/2 tsp cinnamon; dash nutmeg; 4 egg yolks; 4 egg whites

Servings: persons

1 butternut squash, approx 2 lbs
3 Tbsp butter
1/4 c flour
2/3 c milk
1/3 c maple syrup
1/4 c brown sugar
1/2 tsp salt
1/2 tsp cinnamon
dash nutmeg
4 egg yolks
4 egg whites

1
Cook and mash squash, set aside.
2
In a saucepan, melt butter, add flour and cook 1 minute, stirring constantly.
3
Add milk, syrup, salt and spices.
4
Stir until thick and smooth. Remove from heat, add yolks one at a time, beating well after each one. Mix in squash and sugar.
5
Beat egg whites to stiff peaks. Stir 1/2 c into squash mixture to lighten it.
6
Fold in remaining egg whites gently.
7
Pour into 1 1/2 qt souffle dish.
8
Bake at 375 degrees for 35-40 minutes.

730

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 butternut squash, approx 2 lbs, 3 Tbsp butter, 1/4 c flour, 2/3 c milk, 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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