Squash Souffle
This squash souffle is so fluffy and delicious that even children who don't like vegetables will like this perfect side dish.
Servings 8 cups
Calories 236kcal
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
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.
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