Butternut Squash Souffle

Butternut Squash Souffle

Airy, delicate and just barely sweet, this butternut squash souffle is a wonderful fall/winter side dish.

Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this butternut squash souffle doesn’t puff up a lot in the oven, but on the flip side, it also doesn’t deflate when you take it out of the oven. Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving.

Butternut Squash Souffle
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Sides, Gluten-Free, Low-Carb, Primal/Paleo, Vegetarian
Yield: 6 servings
Ingredients
  • 1 tablespoon soft butter for ramekins
  • 3 heaping cups (16 oz) cubed raw butternut squash
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Dash kosher salt
  • 4 large eggs, lightly beaten
Instructions
  1. Preheat oven to 350 degrees F. Boil 4 cups of water and pour them into a 9 X 13 inch baking dish. Grease six ¾-cup ramekins with butter.
  2. Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add ½ cup water. Cover and microwave for 15 minuets, until tender. Drain.
  3. Place the cooked squash along with the remaining ingredients in your food processor. Process until well combined and frothy.
  4. Pour the mixture into the ramekins and place the ramekins in the prepared baking dish. Bake until center appears set and a toothpick inserted in it comes out clean, 30-40 minutes. Allow to cool in the pan for 10 minutes before serving.
Nutrition Per Serving
Calories: 150; Fat: 9g; Carbohydrates: 14g; Sugar: 6g; Sodium: 100mg; Fiber: 2g; Protein: 5g

Butternut Squash Souffle

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