Butternut Squash Souffle

 
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If you thought that the children of dietitians spring forth from the womb with a congenital love of orange vegetables, you would be mistaken.  I've been cooking for my littles for almost seven years, and they've yet to embrace winter squash... with the exception of this recipe for Butternut Squash Souffle, which we call "squash cake" at home for marketing purposes. Yes, it's got added sugar in it, which makes it less righteous than, say, a kale salad. But I surrendered my moral high ground when I traded in my Prius for a minivan. So my kids eat a vegetable that's been enhanced with sugar. Judge me all you want. I think they deserve at least half credit.

Squash souffle a great fall side dish recipe for your Thanksgiving table and holiday potlucks. Leftovers make a lovely brunch base: top with eggs, melted cheese, leftover grilled asparagus spears or anything else you can think of. 

Butternut Squash Souffle

Ingredients: 

  • 20oz cubed butternut squash, steamed until very soft and mashed (or two 10-oz packages of frozen pureed winter squash)
  • 1/2 cup flour of your choice (I use Bob's Red Mill 1 to 1 Gluten-free baking flour; almond flour also works great)
  • 1/4 cup + 1 TBSP sugar (separated)
  • 1/4 cup oil (olive or canola)
  • 3 eggs
  • 1.5 cups milk of your choice (conventional or lactose-free cow's milk and almond work equally well)
  • 2 TBSP cinnamon

Directions: 

  1. Preheat oven to 350 degrees F
  2. Prepare your squash (steam your raw cubes and them mash them into a puree... or defrost the packages of frozen puree) and set aside
  3. Mix together the cinnamon with the 1 TBSP sugar you set aside
  4. In a separate bowl, beat the eggs and then add in flour, 1/4 cup of the sugar, oil and milk.  Beat until well combined.
  5. Add squash to the egg mixture and stir to combine well
  6. Spray a 9 x 13" OR 9" round baking dish with non-stick spray, and pour mixture into baking dish 
  7. Bake for 30 minutes, then remove from oven to sprinkle top with cinnamon/sugar mixture. 
  8. Put back in oven and bake an additional 30 minutes, or until the souffle is set. (It should be firm to the touch in the center; baking time will vary based on size of the baking dish you use)
  9. Remove from oven and let cool for at least 20 minutes before serving.  

NOTE: If you serve it still warm, the souffle will be yummy but have an un-formed souffle/spoonbread type consistency. If you serve it fully cooled (or refrigerate overnight and reheat the next day), you can cut it into squares or wedges and they will hold their shape like a cake; hence the nickname "squash cake."

Serve warm, room temperature or cold.

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