This is my cousin Renee’s spectacular squash souffle recipe. This squash souffle is so delicious that when she makes it, everyone clamors to get some in their bellies!
Renee is my mom’s cousin, so that makes her my second cousin. Does anyone else get confused with cousin, second cousin, second cousin once removed and so on?
I certainly do. So, I just call Renee my cousin. It’s easier that way. And then I think, why am I even differentiating?
Another quirk of mine I guess.
Back to this dish.
I remember when I first had this delish squash souffle. Vividly.
A little background
My folks bought a cute cottage on a pond in Concord, VT. A year or two later, Marty and Renee, our cousins, also bought a cottage on the same pond. We used to go over to their house and have cocktails, usually bloody Mary’s – Renee is famous for those too. We’d also have dinner and Renee would make this squash souffle.
I remember forking some into my mouth and just swooning in delight. Holy moly was this squash souffle delicious.
I recently reached out to Renee to get the recipe and she sent it along. Yay for me and Christopher! We can have this souffle any time we want.
And now you can too!
You’re welcome.
On to the Squash Souffle recipe
We’ve got some thawed frozen squash, sugar, flour, almond milk and butter.
First thing I do is preheat the oven to 350 degrees Fahrenheit.
Next, I place the squash in a mixing bowl, add the sugar, flour, milk and melted butter. I take my whisk and mix it until it’s incorporated.
Then I butter a medium size baking dish and pour the squash souffle batter into it.
I pop the squash souffle into the oven and bake it 45 – 50 minutes.
Squash Souffle is Done
I’m sooo excited to eat it, so I grab a spoon and scoop some out.
I carefully place that spoonful in a little bowl and fill it until I am satisfied. I plate the rest of my meal, which happened to be chicken marsala.
Yum. The squash souffle is slightly sweet, fluffy and so delicious!
I hope you enjoyed this recipe!
Please feel free to leave me a squash loving comment! And don’t forget to rate this recipe! I soooo appreciate it.
And as always, may all your dishes be delish!
If you’ve tried this squash souffle or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Renee's Spectacular Squash Souffle
Ingredients
The Souffle
- 14 ounces frozen squash 1 package, thawed
- 1/2 cup sugar
- 1/2 cup flour
- 3 eggs
- 1 cup almond milk or regular milk
- 4 tablespoons butter melted
- 1/4 teaspoon salt
Pan, Tools
Medium baking dish
Whisk
Instructions
The Souffle
- Preheat the oven to 350 F
- In a medium mixing bowl, add thawed squash, sugar, flour eggs, milk, butter and salt
- Whisk together all the ingredients
- Grease a medium baking dish
- Pour souffle batter in dish and bake for 45 - 50 minutes
- Spoon some on a plate or in a little bowl
- Serve with a main dish
- Eat
- Sigh
- Smile
- Enjoy
Looks fan-tas-tic Elaine, love vegetable souffles, they make for such a delicious and refined side!
Thanks Patty! 🙂
This looks fabulous!! What a delicious side dish!
Thank you Catherine!
Wow such a fancy and unique way to enjoy squash!
Thank you Matt!
Yummy! This looks so good and flavorful. I cannot wait to try this recipe in the fall. Thank you for sharing!
Thank you Luci!! 🙂
I’ve had carrot souffle, but never squash souffle. I’m excited to try this! Pinning.
Yay Andrea, I hope you like it!
I’ve never had a squash souffle but it sounds pretty easy to prepare and looks great..Yum!
Thanks Stephanie!
That looks really yummy, Lainey. 🙂
My cousin Renee is my Mom’s cousins daughter’s daughter. Is that enough to confuse you? To me there are two types of cousins. My cousins and my Junior cousins. I can’t keep track of the genealogical gibberish. :))
Haha Robin! 🙂
This reminds me of Indian pudding. And pumpkin pie without the crust. I love the texture and sweet squash flavor. Yum!
I would have never guest but I are right, it sound like a good combination for Chicken Marsala and I think I will stick with almond milk as it might be lighter and more delicate. Thank you for this great idea
Can you make this with any kind of squash or just butternut? Looks great!
Lyndsay! I would think any type of squash would do!! Even pumpkin.
With the gardens beginning to come on strong there seems to be an abundance of yellow squash and I wondered if you could also use fresh squash
Cathy,
I think you could you’d just have to cook it down. Summer squash is pretty watery, so before you mash it, drain some of the water out! That would be my advice.
Elaine
Isn’t Vermont magical?? I can’t wait to go back. Now if I could just pair that trip with this soufflé and a bloody mary, I’d be set!
Hehehe Ashley. Vermont is indeed magical! I’ll take a bloody Mary too!
Made this with left over butternut squash from another meal. Used egg whites instead of eggs (all I had). It was so delicious I had it for dessert the second night.
Woohoo Kathy! Thanks for telling me you made it! I really appreciate it and I’m glad you liked it!