This squash souffle recipe has been a family favorite for years. Even kids who don’t like squash clamor for this perfect side dish.
My cousin, Renee has made this 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!
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
How to make squash souffle
Pre-step
Take out the frozen squash at least an hour before you’re going to start the recipe.
Step one
Preheat the oven to 350 degrees Fahrenheit. Get a baking dish and butter it. Set aside.
Step two
Gather the ingredients – squash, flour, sugar, butter, eggs and milk.
Step three
Place the butter in a small saucepan and turn the heat on low until the it has melted.
Step four
In a mixing bowl, add the squash, sugar, flour, eggs, milk and melted butter. Whisk until incorporated.
Step five
Pour the squash batter into the greased baking dish.
Step six
Bake for 45 – 50 minutes.
I’m sooo excited to eat it, so I grab a spoon and scoop some out.
I fill a bowl with the golden goodness. I plate the rest of my meal, which happened to be chicken marsala.
Yum, it’s so fluffy and delicious.
I hope you enjoyed this squash souffle recipe!
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
- 14 ounces frozen squash (1 package, thawed)
- ½ cup sugar
- ½ cup flour
- 3 eggs
- 1 cup almond milk (or regular milk)
- 4 tablespoons butter (melted)
- ¼ teaspoon salt
Instructions
- Take the squash out 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
- In a medium mixing bowl, add thawed squash, sugar, flour, eggs, milk, melted butter and salt
- Whisk together all the ingredients
- Butter a medium sized 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
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
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!