Butternut Squash Souffle

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.8
  • Total Fat: 15.6 g
  • Cholesterol: 117.3 mg
  • Sodium: 414.7 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Butternut Squash Souffle calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    1 med Butternut squash (about 1 1/2 pounds)
    1/4 c. maple syrup
    3 tbsp corn starch
    2 tbsp brown sugar
    1 tsp salt
    3 large eggs, separated
    1 1/4 c. whipping cream
    1/2 c. butter, melted

Directions

Cut squash in half lengthwise. Remove and discard seeds and membranes. Place squash cut side down in a 13x9x2 inch baking dish. Add hot water to depth of 1/2 inch. Cover and bake at 375 degrees for 35-40 minutes or until tender. Let cool to touch; scoop out pulp and mash with a potato masher.
Combine pulp, maple syrup, and next 3 ingredients in a mixing bowl. Beat at medium speed with an electric mixer until blended. Add egg yokes, whipping cream, and butter; beat well. Set aside.
Beat egg whites at high speed till stiff peaks form. gently fold into squash mixture. Spoon into a buttered 2 quart soufle dish. Bake uncovered at 350 degrees for 55 miutes or until puffed and browned. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user CHEESE860.

TAGS:  Side Items |

Rate This Recipe