Butternut Squash Souffle Recipes

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BUTTERNUT SQUASH SOUFFLE OR KUGEL



Butternut Squash Souffle or Kugel image

This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

Provided by MSMD310

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/4-1/2 cup sugar
1/2 cup oil
3 eggs
1 1/2 cups milk
1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
2 tablespoons cinnamon sugar (optional)

Steps:

  • preheat oven to 350.
  • if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  • Scrape flesh from skin- should be 3-4 cups.
  • beat together flour, sugar, oil, eggs, and milk.
  • add squash and mix well.
  • bake in 9x13 glass or ceramic baking dish for 60 minutes.
  • can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

ROASTED BUTTERNUT SQUASH SOUFFLE



Roasted Butternut Squash Souffle image

A great side dish to impress. Good for potlucks and holiday meals.

Provided by KeeperoftheSweets

Categories     Side Dish     Vegetables     Squash

Time 2h45m

Yield 8

Number Of Ingredients 12

1 tablespoon white sugar, or as needed
1 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 eggs at room temperature, separated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
  • Place butternut squash, cut-side 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 flour, baking powder, and salt together in a bowl.
  • Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
  • Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
  • Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g

BUTTERNUT SQUASH SOUFFLé (PALEO - WITH DAIRY)



Butternut Squash Soufflé (Paleo - With Dairy) image

An easy, healthy side dish that is appealing to both adults and children. The squash can easily be cooked in the microwave, or use frozen. For more kid appeal, sprinkle the top with cinnamon before baking. This is a modification of MSMD310's recipe #108926

Provided by caetb

Categories     Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

1/4 cup coconut flour
1/4 cup honey or 1/4 cup maple syrup
1/2 cup coconut oil, melted
3 eggs
1 1/2 cups milk
1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
cinnamon

Steps:

  • Preheat oven to 350.
  • if using fresh squash, cut in half, remove seeds, place cut side down in small amount of water, cover and cook in high for 15 minutes.
  • scrape flesh from skin - should be 3-4 cups.
  • beat together coconut flour, maple syrup or honey, oil, eggs and milk.
  • add squash and mix well.
  • pour into 9x13 glass or ceramic baking dish.
  • sprinkle with cinnamon if desired.
  • bake for 60 minutes.

Nutrition Facts : Calories 185.1, Fat 13.7, SaturatedFat 10.7, Cholesterol 60.9, Sodium 41.4, Carbohydrate 14.1, Fiber 0.9, Sugar 8, Protein 3.6

BUTTERNUT SQUASH SOUFFLé



Butternut Squash Soufflé image

Great for holidays. Even good as a dessert.

Yield serves 4

Number Of Ingredients 11

1 butternut squash, about 2 pounds
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Zest of 1 orange, finely grated
1/2 teaspoon minced fresh rosemary
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature, plus more for greasing the soufflé dish
4 eggs, separated
Pinch of cream of tartar
Granulated sugar, for the soufflé dish
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350°F. Halve the butternut squash lengthwise and remove the seeds and strings. Brush the insides with oil; season with salt and pepper. Turn the squash over and place the halves side by side on a rack in a roasting pan, cut side down. Bake for 45 minutes, until fork-tender.
  • Remove the squash from the oven, scoop out the flesh, and put it in a food processor; you should have 2 cups. Add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Scrape the butternut squash puree into a bowl and cool to room temperature. Whisk in the egg yolks to cream out the filling.
  • In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest.
  • Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners' sugar before serving.

SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )



Squash Souffle ( Acorn, Butternut or Hubbard ) image

Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.

Provided by Olha7397

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs hubbard squash or 2 1/2 lbs butternut squash, peeled, seeded and cut into 2-inch chunks
3 tablespoons butter
1 tablespoon vegetable oil
1/4 cup flour
3/4 cup milk
1/4 cup heavy cream
4 eggs, separated, plus
1 egg white
2 teaspoons sugar
1/2 teaspoon freshly grated nutmeg
salt
fresh ground white pepper

Steps:

  • Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
  • Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
  • Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
  • In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
  • With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
  • Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
  • Best Recipes from Time Life Books.

BUTTERNUT SQUASH SOUFFLE



BUTTERNUT SQUASH SOUFFLE image

Categories     Vegetable     Side     Bake     Christmas     Healthy

Yield 8 people

Number Of Ingredients 8

2 C - cooked, mashed Butternut Squash
1/2 t - salt
1/4 C - Maple Syrup
3 T - corn starch
3 Egg Whites
1/2 C - Egg Beaters
1 1/4 C - cream or Non-fat, evaporated milk.
1/4 C - sliced, raw almonds

Steps:

  • Combine squash, salt, syrup and corn starch. In a mixer -- beat until fluffy. Add Egg Beaters and Cream and mix thoroughly and set aside. In separate bowl, beat egg whites until standing in stiff peaks. Fold egg whites into squash mixture until well combined. Pour into 1 1/2 quart souffle dish. Sprinkle with sliced almonds. Bake 350 F for 1 hour or until firm in center. Serve immediately.

BUTTERNUT SQUASH SOUFFLE



Butternut Squash Souffle image

A great start or side to a fall meal! Pineapple can be used in place of the oranges. Alternate method for pureeing butternut Recipe #194908 which is very easy!

Provided by Rita1652

Categories     Low Protein

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon butter, melted
1 teaspoon maple extract or 1 tablespoon Grand Marnier
1/2-1 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped

Steps:

  • Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375 degrees F for 40 minutes or until tender. Let cool for 30 minutes. When cooled, carefully scoop out pulp and mash with potato masher, ricer or blender yielding about 2 cups.
  • Stir squash together with oranges, butter, extract and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture.
  • Spoon into 6 ungreased 6-ounce souffle dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned.
  • Sprinkle each with toasted almonds and serve immediately.

Nutrition Facts : Calories 147.7, Fat 5.2, SaturatedFat 1.9, Cholesterol 75.6, Sodium 55.1, Carbohydrate 23.9, Fiber 3.7, Sugar 8.7, Protein 4.6

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