Roasted Butternut Squash Souffle Recipe

Name: Roasted Butternut Squash Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white sugar, or as needed; 1 butternut squash, halved and seeded; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter at room temperature; 1/4 cup white sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 eggs at room temperature, separated

Servings: persons

1 tablespoon white sugar, or as needed
1 butternut squash, halved and seeded
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs at room temperature, separated

1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
2
Place butternut squash, cut-side down, onto the prepared baking sheet.
3
Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
4
Sift flour, baking powder, and salt together in a bowl.
5
Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
6
Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
7
Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

638

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 12 ingredients. The key ingredients include: 1 tablespoon white sugar, or as needed, 1 butternut squash, halved and seeded, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and more.

Yes, Roasted 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.

Roasted Butternut Squash Souffle

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