Easy Butternut Squash Soufflé

This butternut squash soufflé is airy and delicate and the perfect fall side dish. It's easy to make - there's no need to separate the eggs!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Rest time 10

Total Time 50

Servings servings

Calories 153kcal

Preheat the oven to 350°F. Boil 4 cups of water, let them slightly cool, then pour them into a 9 X 13-inch baking dish (this will be your water bath). Grease six ¾-cup ramekins with butter and place them in the water bath.
Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add ½ cup water for large squash pieces or ¼ cup for small pieces. Cover and microwave until tender. Drain well. (See Notes).
Place the cooked and drained squash, 2 tablespoons of butter, honey, vanilla, cinnamon, salt, and eggs in your food processor. Process on low for a few seconds, then on high until well combined and frothy, for about 1 minute.
Pour the mixture into a spouted measuring cup, then into the ramekins. You can fill the ramekins almost to the top.
Bake the soufflés until their center appears set and a toothpick inserted in it comes out clean, 30-40 minutes.
Remove from the oven. Allow the soufflé to cool in the pan for 10 minutes before serving.

How long to microwave the squash will depend on the size of the pieces. Small ones, such as those in a bag of frozen squash, will likely take about 7 minutes. Large ones can take as long as 15 minutes.
I'm too lazy to separate the eggs, whip the egg whites, and fold the mixtures, so I aerate everything in the food processor. This means this soufflé doesn't puff up much in the oven. On the flip side, it also doesn't deflate when you remove it from the oven. And despite my laziness, it has a delightfully light and airy texture.
Despite it being an extra thing to do in this recipe, I highly recommend using a water bath. It's an extra step, but it's not difficult, and it ensures even cooking.
Although you can use sugar-free honey or maple syrup, the soufflé's texture is best when using real honey. The other options have a slightly higher water content, which slightly affects the texture.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. The soufflé loses some airiness, but its flavor is excellent even on the fourth day.
If using sugar-free honey, a serving has about 132 calories and 8.5 grams of carbs.