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How to Make Roasted Butternut Squash Soufflé - A Step-by-Step Guide

Roasted butternut squash soufflé is a delicious and impressive dish that makes a perfect addition to any fall or holiday meal. This creamy and flavorful soufflé is a unique take on the classic roasted butternut squash, and it's sure to wow your guests with its light and airy texture.

This recipe takes the natural sweetness of butternut squash and elevates it to new levels with the addition of eggs, cheese, and warm spices. The result is a dish that is both savory and sweet, with a del...

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Ingredients

  • 1 tablespoon white sugar, or as needed
  • 1 (2 pound) butternut squash, halved and seeded
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 large eggs at room temperature, separated

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8
  • Yield: 1 2-quart dish

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart soufflé or ceramic baking dish; sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of the dish. Store the prepared dish in the refrigerator.
  • Place butternut squash, cut-sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
  • Sift together flour, baking powder, and salt in a bowl; set aside.
  • Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; process until smooth. Add egg yolks, one at a time, to squash mixture while continuously processing. Transfer squash mixture to a large bowl.
  • Beat egg whites in a bowl with an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
  • Bake in the preheated oven until the top is browned and springs back when gently pressed, about 1 hour.

    • Nutrition

    226 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 31mg
    • Sodium: 100mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 3g
    • Protein: 2g
    • Vitamin C: 24mg
    • Calcium: 83mg
    • Iron: 1mg
    • Potassium: 418mg

    Categories

    Appetizer recipes
    Side recipes
    Casserole recipes
    Vegetarian recipes
    Holiday recipes