Lo-Carb Fluffy Winter Squash Souffle

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 220.0
  • Total Fat: 15.4 g
  • Cholesterol: 169.3 mg
  • Sodium: 392.5 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Lo-Carb Fluffy Winter Squash Souffle calories by ingredient
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Makes a tasty souffle. It's a nice way to use up leftover squash, too.
Makes a tasty souffle. It's a nice way to use up leftover squash, too.

Number of Servings: 8


    1 c. butternut squash
    1 c. acorn squash
    1 c. delicata squash
    1 c. pumpkin
    1/4 c. butter
    6 T AP flour
    2 t baking powder
    1/4 c. Splenda™
    6 large eggs
    2 t vanilla extract


This is an adaptation of a carrot souffle recipe submitted by DawnRJackson on a recipe newsgroup forum.


Preheat oven to 350°F.

Cook squash according to your usual method. They can be baked, boiled, steamed, or roasted. I baked mine with butter (1 T each), cinnamon, brown sugar (1 T each) and salt and pepper to taste.

Puree the cooked squash with 1/4 cup of butter.

Combine flour, baking powder and Splenda™; add to squash mixture and process until blended.

Add eggs singly and process until blended.

Add vanilla and pulse 2 or 3 times.

Pour mixture into a 2 quart souffle (or baking) dish.

Bake for 45 minutes to an hour until center is no longer "jiggly".

Serving Size: about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EXOTEC.

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