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    Home » Side Dish » Squash Souffle | The Perfect Side Dish

    Squash Souffle | The Perfect Side Dish

    Last updated on November 18, 2021. Originally posted on November 18, 2021 By Elaine 36 Comments

    910 shares
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    Squash Souffle for Pinterest 1

    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.

    A small white bowl filled with the squash with the bigger bowl in the background

    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!

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here

    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.

    Butternut squash, eggs, milk, flour, butter and sugar

    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.

    Left - melted butter in a pan. Right - all the ingredients in a glass bowl with a spatula in it

    Step five

    First use a rubber spatula to mix the ingredients together and then whisk until incorporated.

    The glass bowl with the souffle ingredients mixed together with a spatula and whisk

    Step six

    Pour the squash batter into the baking dish.

    The squash mixture poured into the white casserole dish with the cover in the back

    Step six

    Bake for 1 hour and 40 minutes. (See Helpful Tips regarding timing considerations.)

    The squash souffle fresh out of the oven with two small bowls in the back

    Here is the single batch in the rectangle dish which took 50 minutes to cook.

    The yellow souffle fresh out of the oven still in the baking dish

    I’m sooo excited to eat it, so I grab a spoon and scoop some out.

    A spoon with the souffle on it held over the casserole dish

    I fill a small bowl with this golden goodness.

    Close up of the squash in a white bowl

    Yum, it’s so fluffy and delicious.

    Let’s take a bite.

    A spoon with some souffle on it, held over a small bowl with another bowl and a casserole dish in the back

    I hope you enjoyed this butternut squash souffle recipe!

    Other delicious side dishes

    • Cabbage with bacon
    • Creamed spinach
    • Buttery carrots

    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!

    A spoonful of souffle held over a small bowl if it with the big bowl in the back

    Squash Souffle

    This squash souffle is so fluffy and delicious that even children who don't like vegetables will like this perfect side dish.
    5 from 10 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Side Dish
    Keyword: squash dish, squash side dish, squash souffle
    Prep Time: 5 minutes
    Cook Time: 1 hour 40 minutes
    Total Time: 1 hour 45 minutes
    Servings: 8 cups
    Calories: 236kcal
    Author: Elaine Benoit

    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

    Equipment

    saucepan
    baking dish
    whisk
    rubber spatula
    glass bowl
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    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.

    Nutrition

    Serving: 1cup | Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 251mg | Potassium: 274mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7385IU | Vitamin C: 13.9mg | Calcium: 96mg | Iron: 1.3mg
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    910 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Patty

      June 05, 2017 at 11:56 am

      Looks fan-tas-tic Elaine, love vegetable souffles, they make for such a delicious and refined side!

      Reply
      • Elaine

        June 05, 2017 at 12:13 pm

        Thanks Patty! 🙂

        Reply
    2. Catherine

      June 05, 2017 at 12:10 pm

      This looks fabulous!! What a delicious side dish!

      Reply
      • Elaine

        June 05, 2017 at 12:12 pm

        Thank you Catherine!

        Reply
    3. Matt @ Plating Pixels

      June 05, 2017 at 1:00 pm

      Wow such a fancy and unique way to enjoy squash!

      Reply
      • Elaine

        June 05, 2017 at 1:14 pm

        Thank you Matt!

        Reply
    4. Luci's Morsels

      June 05, 2017 at 1:49 pm

      Yummy! This looks so good and flavorful. I cannot wait to try this recipe in the fall. Thank you for sharing!

      Reply
      • Elaine

        June 05, 2017 at 1:56 pm

        Thank you Luci!! 🙂

        Reply
    5. Andrea @ Cooking with Mamma C

      June 05, 2017 at 2:29 pm

      I’ve had carrot souffle, but never squash souffle. I’m excited to try this! Pinning.

      Reply
      • Elaine

        June 05, 2017 at 5:44 pm

        Yay Andrea, I hope you like it!

        Reply
    6. Stephanie@ApplesforCJ

      June 05, 2017 at 3:52 pm

      I’ve never had a squash souffle but it sounds pretty easy to prepare and looks great..Yum!

      Reply
      • Elaine

        June 05, 2017 at 5:43 pm

        Thanks Stephanie!

        Reply
    7. Robin

      June 06, 2017 at 8:18 am

      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. :))

      Reply
      • Elaine

        June 06, 2017 at 9:19 am

        Haha Robin! 🙂

        Reply
    8. Chris

      June 06, 2017 at 9:52 am

      This reminds me of Indian pudding. And pumpkin pie without the crust. I love the texture and sweet squash flavor. Yum!

      Reply
    9. Laura

      June 06, 2017 at 11:04 am

      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

      Reply
    10. Lyndsay @ Lyndsay's Travel Kitchen

      June 09, 2017 at 10:11 am

      Can you make this with any kind of squash or just butternut? Looks great!

      Reply
      • Elaine

        June 09, 2017 at 1:17 pm

        Lyndsay! I would think any type of squash would do!! Even pumpkin.

        Reply
    11. Cathy

      June 11, 2017 at 10:53 am

      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

      Reply
      • Elaine

        June 11, 2017 at 12:05 pm

        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

        Reply
    12. Ashley @ Big Flavors from a Tiny Kitchen

      June 12, 2017 at 2:49 pm

      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!

      Reply
      • Elaine

        June 12, 2017 at 4:46 pm

        Hehehe Ashley. Vermont is indeed magical! I’ll take a bloody Mary too!

        Reply
    13. Kathy

      November 03, 2017 at 6:31 pm

      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.

      Reply
      • Elaine

        November 03, 2017 at 7:34 pm

        Woohoo Kathy! Thanks for telling me you made it! I really appreciate it and I’m glad you liked it!

        Reply
    14. Patricia (Pat) Hartman

      November 10, 2021 at 11:46 am

      I’ve done this many times, but can no longer find that frozen squash Have you done it with the frozen riced squash?

      Reply
      • Elaine

        November 11, 2021 at 10:49 am

        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.

        Reply
    15. Gina

      November 18, 2021 at 9:37 am

      This is a really fun and unique way to use squash I wouldn’t have thought of!

      Reply
      • Elaine

        November 18, 2021 at 11:12 am

        Thanks, Gina! We love it in our family.

        Reply
    16. Sally Humeniuk

      November 18, 2021 at 9:39 am

      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!

      Reply
      • Elaine

        November 18, 2021 at 10:45 am

        Thank you Sally! I’m glad you enjoyed it. 🙂

        Reply
    17. Tavo

      November 18, 2021 at 10:03 am

      The souffle was exquisite! Thank you for such an amazing recipe!

      Reply
      • Elaine

        November 18, 2021 at 11:12 am

        You’re welcome Tavo! I appreciate you letting me know.

        Reply
    18. Dannii

      November 18, 2021 at 10:15 am

      I never would have thought to use squash like this. I will definitely be trying it soon.

      Reply
      • Elaine

        November 18, 2021 at 11:12 am

        Thanks Dannii. I hope you enjoy it when you do!

        Reply
    19. Ana F.

      November 18, 2021 at 10:28 am

      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

      Reply
      • Elaine

        November 18, 2021 at 10:44 am

        I’m so glad to hear that Ana! Thanks for letting me know.

        Reply

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