Butternut Squash Souffle
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
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.
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.