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 butternut squash souffle is a wonderful fall or 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.
On the flip side, the souffle also doesn’t deflate when you take it out of the oven. And despite my laziness, it has this delightful light and airy texture.
Leftovers keep well in the fridge for several days – gently heat in the microwave prior to serving.
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 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.