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 casserole 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?
Well, this is one of those recipes for me; it’s like the perfect side dish and even kids who hate vegetables ask for seconds of this creamy, fluffy squash.
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.
- Although I use almond milk in this recipe, you can substitute whichever milk you prefer.
- I use melted salted butter in the recipe, but you can substitute unsalted butter or melted margarine 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 will 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.
- Two excellent additions to this squash side dish are a 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon. I prefer it without those spices but my sister makes this recipe by adding them.
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 – canned 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 on medium/low heat. (C)
Step four
Add the squash, sugar, flour, whole eggs, milk, salt, and melted butter to the large bowl.
Step five
First, use a rubber spatula to fold the ingredients together and then whisk the squash mixture 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.8 tablespoons butter
- In a large mixing bowl, add squash, sugar, flour, eggs, milk, melted butter and salt30 ounces canned squash, 1 cup sugar, 1 cup flour, 6 eggs, 2 cup almond milk, 1/2 teaspoon 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
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.
- Although I use almond milk in this recipe, you can substitute whichever milk you prefer.
- I use melted salted butter in the recipe, but you can substitute unsalted butter or melted margarine 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 will 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.
- Two excellent additions to this squash side dish are a 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon. I prefer it without those spices but my sister makes this recipe by adding them.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
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!
I’ve done this many times, but can no longer find that frozen squash Have you done it with the frozen riced squash?
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.
This is a really fun and unique way to use squash I wouldn’t have thought of!
Thanks, Gina! We love it in our family.
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!
Thank you Sally! I’m glad you enjoyed it. 🙂
The souffle was exquisite! Thank you for such an amazing recipe!
You’re welcome Tavo! I appreciate you letting me know.
I never would have thought to use squash like this. I will definitely be trying it soon.
Thanks Dannii. I hope you enjoy it when you do!
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
I’m so glad to hear that Ana! Thanks for letting me know.