Yellow Squash Souffle Recipes

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SQUASH SOUFFLE



Squash Souffle image

I got this recipe from a dear friend's mom and it has become one of my favorite squash recipes. Hope you enjoy!

Provided by Sharon Murray

Categories     Side Casseroles

Time 30m

Number Of Ingredients 10

2-3 lb yellow squash
1 medium onion
1 tsp salt
1 tsp sugar
3 Tbsp melted butter or margarine
3 Tbsp all-purpose flour
2 eggs, slightly beaten
1 c milk
2 c grated or shredded cheddar cheese
buttered bread crumbs

Steps:

  • 1. Preheat oven to 350. Slice the squash and dice the onion. Combine with salt and sugar with enough water to just cover. Bring to a boil, then lower heat and simmer for 20 minutes.
  • 2. Drain well, and return to pot.
  • 3. Mash with a potato masher. (Drain again if needed)
  • 4. Add eggs, butter, flour milk and cheese. Mix until cheese is melted and everything is well blended.
  • 5. Pour into casserole dish and bake for 30 - 45 minutes.
  • 6. After baking, take out of oven and top with buttered bread crumbs (I'm sure crackers would work as well), and bake 10 minutes more, or until bread crumbs are golden.

WINTER SQUASH SOUFFLE BAKE



Winter Squash Souffle Bake image

This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

4 large eggs
2 packages (12 ounces each) frozen cooked winter squash, thawed
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

  • Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

YELLOW SUMMER SQUASH SOUFFLE



Yellow Summer Squash Souffle image

I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.

Provided by ejnei

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

Steps:

  • Combine first four ingredients and simmer with water to cover for 20 minutes.
  • Drain and mash.
  • Add flour, eggs, milk, cheese and 3T butter.
  • Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
  • Melt remaining 3T butter and mix with cracker crumbs.
  • Top the casserole with the cracker crumb mixture and bake 10 more minutes.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

SQUASH CASSEROLE/SOUFFLE WITH COTTAGE CHEESE



SQUASH CASSEROLE/SOUFFLE WITH COTTAGE CHEESE image

Categories     Vegetable     Bake     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dinner     Healthy     Cottage Cheese

Yield 4/6 mains/sides

Number Of Ingredients 9

4 cups yellow squash (I used 2 large)
1 cup fresh or frozen corn
1 12oz container cottage cheese
1 egg
Fresh basil, thyme, rosemary (to taste)
salt, pepper (to taste)
Garlic, to taste (I used about 1.5 tbsp chopped or about 4 good size cloves
1/4 cup parmesan or other cheese (optional)
1/2 medium onion (optional- I was missing the onion but it was good without)

Steps:

  • -Preheat oven to 375 -Saute squash with garlic (and onion if used) until tender but not overcooked, add S&P to taste. -Beat the egg(s), fold in cottage cheese, most of other cheese (if used), herbs -In a square casserole dish, layer squash, cheese mixture, and then more squash. Top with remaining parm and bake covered for 20-30 mins. or unilt bubbly. Uncover and broil for 5-10 mins to brown if desired.

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