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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 9.1 g
  • Cholesterol: 117.3 mg
  • Sodium: 247.7 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Winter Squash Souffle Bake calories by ingredient
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Winter Squash Souffle Bake

Submitted by: GETTINGFIT1019

Introduction

Taken from TOH 2010. This recipe is absolutely amazing!! Very light and fluffy, with great flavor. Next time I will experiment with omitting the egg yolks to make it a little more healthy? Taken from TOH 2010. This recipe is absolutely amazing!! Very light and fluffy, with great flavor. Next time I will experiment with omitting the egg yolks to make it a little more healthy?
Number of Servings: 8

Ingredients

    Egg, fresh, 4 large
    Butternut Squash, 2 pounds
    Butter, salted, .25 cup
    Brown Sugar, 2 T.
    Salt, .5 tsp
    Orange Peel, .5 tsp
    Nutmeg, ground, 1/8 tsp
    Pepper, black, 1/8 tsp

Tips

I used dehydrated orange zest/peel to quicken prep. time, and increased the nutmeg slightly. The souffle will rise in the oven, and fall slightly as it cools.


Directions

Separate egg whites from yolks, and let stand at room temperature, along with squash, for 30 minutes. Beat egg whites in large bowl until stiff peaks form, set aside. Combine all other ingredients in large bowl. Fold 1/4 of the egg whites into the squash mixture until no white streaks remain. Fold in remaining egg whites. Place in a greased and lightly floured 1.5 or 2 quart souffle pan or casserole. Bake at 350 for 55-60 minutes. Serve immediately.

Serving Size: makes about 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user GETTINGFIT1019.






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