An easy recipe for an airy, delicate butternut squash souffle that does not require separating the eggs. The perfect fall and winter side dish!
Airy, delicate and just barely sweet, this souffle is a wonderful fall or winter side dish. It’s also quite easy to make (don’t let the water bath deter you), so I make it often for my family.
It is sweetened with just a little honey and flavored with vanilla and cinnamon. It’s not overly sweet, though, so you can certainly serve it as a side dish.
The ingredients you’ll need
You’ll only seven ingredients to make this tasty butternut squash souffle. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Cubed raw butternut squash: I make life easier by buying it pre-cubed, either at Whole Foods or in the supermarket.
Soft unsalted butter: I love creamy Europea butter! But any unsalted butter will be fine.
Honey: I haven’t tried using a sugar-free alternative in this recipe, so I don’t know if it would work.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Ground cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Eggs: I use large eggs in most of my recipes, this one included.
How to make butternut squash souffle
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Steam the butternut squash cubes in the microwave.
2. Place them with the remaining ingredients in your food processor and process them into a smooth frothy mixture.
3. Pour the mixture into buttered ramekins and bake in a water bath until cooked through.
Not a real souffle… but delicious nonetheless
Since I’m too lazy to separate the eggs, whip the egg whites and fold them into the mixture, this souffle doesn’t puff up a lot in the oven.
On the flip side, it also doesn’t deflate when you take it out of the oven. And despite my laziness, it has this delightful light and airy texture.
What goes with butternut squash souffle?
Anything, really. It’s such a versatile side dish. I often serve it with a main course that I can bake in the same 350°F oven, such as:
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power prior to serving.
More butternut squash recipes that you might enjoy
This roasted butternut squash, seasoned with chili, garlic and olive oil, is one of the most successful recipes on this blog and with good reason. It’s a wonderfully flavorful dish.
And mashed butternut squash is delicious and very easy to make, especially if you use pre-cut squash.
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Butternut Squash Souffle
- 1 tablespoon soft unsalted butter for ramekins
- 3 heaping cups cubed raw butternut squash (16 oz)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Dash Diamond Crystal kosher salt
- 4 large eggs, lightly beaten
- 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.
- Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add 1/2 cup water. Cover and microwave for 15 minuets, until tender. Drain.
- Place the cooked squash along with the remaining ingredients in your food processor. Process until well combined and frothy.
- 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.