Squash Souffle Recipe

Name: Squash Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 package (12 Oz. Package) Frozen Bird's Eye Winter Squash; 1/2 cups Sugar; 1/2 cups All-purpose Flour; 6 whole Eggs; 1 teaspoon Salt; 3/4 Tablespoons Cinnamon; 1 teaspoon Nutmeg (optional); 2 cups Milk (can Use Dairy Free); 1/2 sticks Butter (can Use Margarine); 3 Tablespoons Maple Syrup (optional)

Servings: persons

1 package (12 Oz. Package) Frozen Bird's Eye Winter Squash
1/2 cups Sugar
1/2 cups All-purpose Flour
6 whole Eggs
1 teaspoon Salt
3/4 Tablespoons Cinnamon
1 teaspoon Nutmeg (optional)
2 cups Milk (can Use Dairy Free)
1/2 sticks Butter (can Use Margarine)
3 Tablespoons Maple Syrup (optional)

1
Preheat the oven to 350 degrees.
2
Defrost the squash and put it in a large pot. Mix together the sugar and flour, then add to the large pot with the squash.
3
Add the eggs, one at a time, to the squash mixture.
4
Add salt, cinnamon, and nutmeg (if using) to taste.
5
Add milk, butter, and maple syrup (if using), mix well.
6
Bake at 350 degrees F for 1 hour.
7
Note: if you double the recipe, bake for 1 hour 20 minutes. It will fit in a 3-quart pyrex.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1 package (12 Oz. Package) Frozen Bird's Eye Winter Squash, 1/2 cups Sugar, 1/2 cups All-purpose Flour, 6 whole Eggs, and more.

Yes, 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.

Squash Souffle

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