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butternut squash souffle

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Great fall/holiday recipe! A bit sweet with the brown sugar and rich and creamy with the whipped cream.

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 40 Min
method Bake

Ingredients For butternut squash souffle

  • 1 md
    butternut squash (1 1/2 pounds)
  • 1/4 c
    maple syrup
  • 3 Tbsp
    cornstarch
  • 2 Tbsp
    brown sugar, firmly packed
  • 1 tsp
    salt
  • 3 lg
    eggs, separated
  • 1 1/4 c
    whipping cream
  • 1/2 c
    butter, melted
  • 3 Tbsp
    slivered almonds

How To Make butternut squash souffle

  • 1
    Cut the squash in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a 13x9x2 inch baking dish. Add hot water to a depth of 1/2 inch thick. Cover and bake at 375 degrees F for 35 to 40 minutes or until tender. Let cool to touch and scoop about pulp. Mash the pulp with a potato masher.
  • 2
    Combine the pulp, maple syrup, and the next 3 ingredients in a mixing bowl. Beat at medium speed of an electric mixer until blended. Add the egg yolks, whipping cream, and butter. Beat well and set aside.
  • 3
    Beat the egg whites at high speed until stiff peaks form. Gently fold into the squash mixture.
  • 4
    Spoon into a buttered 2 quart souffle dish. Sprinkle with slivered almonds. Bake, uncovered, at 350 degrees F for 55 minutes or until puffed and brown. Serve immediately.
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