Squash Souffle | The Perfect Side Dish
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)
- 1/2 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.
