Butternut Squash Spoon Bread Souffle Recipe

Name: Butternut Squash Spoon Bread Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound (1 stick) butter, plus more for buttering souffle mold and dish; Flour, for the souffle mold; 2 cups pureed roasted butternut squash (from a 2-pound squash; see below); 1 cup finely chopped onions; 1 teaspoon chopped fresh sage, optional; 2 cups milk; 1 tablespoon chestnut (or other strongly flavored) honey or molasses; 1/2 cup cornmeal; Salt and pepper; 4 eggs, separated, plus 2 additional egg whites

Servings: persons

1
Preheat the oven to 400F.
2
Butter and flour a 1 1/2-quart souffle mold or 6 individual souffle molds.
3
Slice the squash in half lengthwise and scoop out the seeds.
4
Place the squash cut side down on a buttered or oiled baking dish and pour 1 inch of water in the dish.
5
Roast for 3040 minutes, until the squash is very soft and tender.
6
Remove the squash from the oven, turn it over, and, when cool enough to handle, scrape the meat away from the skins.
7
Mash with a fork or puree in a food processor.
8
Place in a strainer to drain off any excess liquid.
9
Melt the butter in a 2-quart pot over medium heat.
10
Add the onions and cook, stirring, for 34 minutes, until softened.
11
Add the sage and continue to stir.
12
Pour in the milk and honey and bring almost to a boil.
13
Whisk in the cornmeal and bring to a boil.
14
Reduce the heat and whisk or stir the mixture for 5 more minutes, until it is quite thick.
15
Remove the mixture from the heat and scrape it into a large bowl.
16
Add the squash puree and mix thoroughly.
17
Season with salt and pepper.
18
Mix in the 4 egg yolks and set aside.
19
In a separate bowl (or an electric mixer), beat the egg whites until stiff but not dry.
20
Fold the whites into the squash mixture, a third at a time.
21
Scoop the batter into the prepared mold (or divide evenly among individual molds) and bake at 400F for about 30 minutes (25 for individual souffles).
22
Insert a wooden skewer into the souffle to test for doneness.
23
If it is dry, its done; if its wet, bake a few more minutes.

1296

kcal

Calories

129

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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: 1/4 pound (1 stick) butter, plus more for buttering souffle mold and dish, Flour, for the souffle mold, 2 cups pureed roasted butternut squash (from a 2-pound squash; see below), 1 cup finely chopped onions, and more.

Yes, Butternut Squash Spoon Bread 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.

That's it — enjoy your meal!

Butternut Squash Spoon Bread Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions