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. It’s also quite easy to make (don’t let the water bath deter you), so I make it often for my family.
How to make butternut squash souffle
Scroll down to the recipe card for the detailed instructions. The basics:
- Steam butternut squash cubes in the microwave.
- Place with the remaining ingredients in your food processor.
- Process into a smooth frothy mixture.
- Pour into ramekins and bake in a water bath.
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 butternut squash 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.
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 meatloaf, meat pie, or honey baked chicken.
Is this a healthy recipe?
I believe that this is a very healthy recipe. Butternut squash is healthy, eggs are nutritious, and butter, for most healthy people, is harmless. I use just 2 tablespoons of honey in this butternut squash souffle, and you can reduce that to 1 tablespoon if you’d like.
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.
Butternut Squash Souffle
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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