Mention souffle and you tend to think of things like chocolate or cheese. But this squash souffle shows that the basic idea can be used in so many ways, including creating a delicious side dish that works with almost any meal.
My cousin, Renee has made this yellow squash souffle side dish so many times that I’ve lost count. And I’ve enjoyed it every single time.
Do you know how when some relatives bring their signature dish and you cry a little inside because you don’t want to eat it yet again?
None of my family members do that with this dish. To me, it’s like the perfect side dish and even kids who hate vegetables ask for seconds of this creamy, fluffy squash.
She happily shared this recipe with me when I asked, and I can’t even tell you how thrilled I am that I can make this whenever I want and not wait for her to bring it to a family gathering.
Just wait until you make it, you will be happy too!
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Helpful tips
- The beauty of this recipe is that you can either use canned butternut squash as I do here or frozen squash or even freshly made mashed squash.
- I use almond milk in this recipe, but you can substitute whichever milk you prefer.
- I use melted butter in the recipe, but you can substitute melted margerine, if you prefer.
- This time around I doubled the recipe but you can make a smaller amount. Just use the slider on the recipe card to adjust the servings.
- Adjust cook times in conjunction with the size of your batch and the size of your baking dish. Since I’m doing a double batch and using a deep, two-quart casserole dish, I cook it longer here than if I’d used a rectangle dish. For example, it took 1 hour and 40 minutes with the double batch in the round dish, and it takes 50 minutes with a single batch in the rectangular dish.
- You know the souffle is done when you take it out of the oven and it doesn’t jiggle when you shake it and/or when you stick a cake tester or butter knife in the squash and it comes out clean.
How to make squash souffle
Pre-step
If you are using frozen squash, take it out at least an hour before you’re going to start the recipe.
Preheat the oven to 350 degrees Fahrenheit.
Get out a casserole dish. I have made this recipe in both a rectangular dish and the one I use here. I bought the round two-quart white casserole dish at Crate and Barrel.
Step one
Gather the ingredients – squash (A), flour, sugar, butter, eggs, and milk. (B)
Step two
Transfer the squash to a large glass mixing bowl.
Step three
Place the butter in a saucepan and melt the butter on medium/low heat. (C)
Step four
Add the squash, sugar, flour, eggs, milk, salt, and melted butter in the mixing bowl.
Step five
First use a rubber spatula to mix the ingredients together and then whisk until incorporated.
Step six
Pour the squash batter into the baking dish.
Step six
Bake for 1 hour and 40 minutes. (See Helpful Tips regarding timing considerations.)
Here is the single batch in the rectangle dish which took 50 minutes to cook.
I’m sooo excited to eat it, so I grab a spoon and scoop some out.
I fill a small bowl with this golden goodness.
Yum, it’s so fluffy and delicious.
Let’s take a bite.
I hope you enjoyed this butternut squash souffle recipe!
Other delicious side dishes
And as always, may all your dishes be delish!
If you’ve tried this 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!
Squash Souffle
Ingredients
The Souffle
- 30 ounces canned squash (two cans, or two packages of frozen squash, thawed)
- 1 cup sugar (scant)
- 1 cup flour
- 6 eggs
- 2 cup almond milk (or regular milk)
- 8 tablespoons butter (melted)
- ½ teaspoon salt
Instructions
- If you are using frozen squash, take it out of the freezer at least an hour before starting the recipe.
- Preheat the oven to 350 F
- In a small saucepan, melt the butter on medium/low heat. Don't let it brown.
- In a large mixing bowl, add squash, sugar, flour, eggs, milk, melted butter and salt
- Either whisk it all together until combined or first use a spatula and then the whisk. You want the batter to be smooth.
- Pour souffle batter in dish and bake for 1 hour and 40 minutes. Check doneness by inserting a butter knife in the souffle, it should come out clean and not jiggle if you shake the dish.
- Serve with a main dish
- Eat
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- The beauty of this recipe is that you can either use canned butternut squash as I do here or frozen squash or even freshly made mashed squash.
- I use almond milk in this recipe, but you can substitute whichever milk you prefer.
- I use melted butter in the recipe, but you can substitute melted margerine, if you prefer.
- This time around I doubled the recipe but you can make a smaller amount. Just use the slider on the recipe card to adjust the servings.
- Adjust cook times in conjunction with the size of your batch and the size of your baking dish. Since I’m doing a double batch and using a deep, two-quart casserole dish, I cook it longer here than if I’d used a rectangle dish. For example, it took 1 hour and 40 minutes with the double batch in the round dish, and it takes 50 minutes with a single batch in the rectangular dish.
- You know the souffle is done when you take it out of the oven and it doesn’t jiggle when you shake it and/or when you stick a cake tester or butter knife in the squash and it comes out clean.
Patty
Looks fan-tas-tic Elaine, love vegetable souffles, they make for such a delicious and refined side!
Elaine
Thanks Patty! 🙂
Catherine
This looks fabulous!! What a delicious side dish!
Elaine
Thank you Catherine!
Matt @ Plating Pixels
Wow such a fancy and unique way to enjoy squash!
Elaine
Thank you Matt!
Luci's Morsels
Yummy! This looks so good and flavorful. I cannot wait to try this recipe in the fall. Thank you for sharing!
Elaine
Thank you Luci!! 🙂
Andrea @ Cooking with Mamma C
I’ve had carrot souffle, but never squash souffle. I’m excited to try this! Pinning.
Elaine
Yay Andrea, I hope you like it!
Stephanie@ApplesforCJ
I’ve never had a squash souffle but it sounds pretty easy to prepare and looks great..Yum!
Elaine
Thanks Stephanie!
Robin
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. :))
Elaine
Haha Robin! 🙂
Chris
This reminds me of Indian pudding. And pumpkin pie without the crust. I love the texture and sweet squash flavor. Yum!
Laura
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
Lyndsay @ Lyndsay's Travel Kitchen
Can you make this with any kind of squash or just butternut? Looks great!
Elaine
Lyndsay! I would think any type of squash would do!! Even pumpkin.
Cathy
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
Elaine
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
Ashley @ Big Flavors from a Tiny Kitchen
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!
Elaine
Hehehe Ashley. Vermont is indeed magical! I’ll take a bloody Mary too!
Kathy
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.
Elaine
Woohoo Kathy! Thanks for telling me you made it! I really appreciate it and I’m glad you liked it!
Patricia (Pat) Hartman
I’ve done this many times, but can no longer find that frozen squash Have you done it with the frozen riced squash?
Elaine
Pat, I have not done it with the frozen riced squash, I didn’t even know it was a thing. I just looked it up, it looks like it’s not cooked? And it comes in little cubes? Interesting. If you do try it out with the riced squash, I would definitely cook it before and mash it – then use it in the recipe. Let me know how it goes if you use riced.
I HAVE done it with either canned squash (the one that has just squash in it, no cinnamon etc) or freshly mashed butternut squash – though I don’t add butter to the squash before I mash it.
I’m publishing an update for this post next Thursday (Nov 18th) where I used canned squash as I couldn’t find frozen squash either. Hope this helps.
Gina
This is a really fun and unique way to use squash I wouldn’t have thought of!
Elaine
Thanks, Gina! We love it in our family.
Sally Humeniuk
I’ve been looking for a good and easy recipe to make my first souffle and this is it! I love that it uses canned squash. The directions are super easy to follow and it creates a beautiful, light and delicious dish. Thanks for sharing!
Elaine
Thank you Sally! I’m glad you enjoyed it. 🙂
Tavo
The souffle was exquisite! Thank you for such an amazing recipe!
Elaine
You’re welcome Tavo! I appreciate you letting me know.
Dannii
I never would have thought to use squash like this. I will definitely be trying it soon.
Elaine
Thanks Dannii. I hope you enjoy it when you do!
Ana F.
My family loved this souffle! I can’t believe how easy it was to make plus delicious! Will be on rotation for sure! Thanks for the recipe
Elaine
I’m so glad to hear that Ana! Thanks for letting me know.