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Roasted Butternut Squash Souffle


"A great side dish to impress. Good for potlucks and holiday meals."
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2 h 45 m servings 259 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Place butternut squash, cut-side down, onto the prepared baking sheet.
  3. Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
  4. Sift flour, baking powder, and salt together in a bowl.
  5. 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.
  6. Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
  7. Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.


  • Cook's Notes:
  • This dish isn't very sweet, so you can add more sugar up to a cup total to get a sweet souffle.
  • You can sub 2 pounds well-cooked carrots pureed or mashed sweet potatoes for the squash. Use a little cardamom and orange zest instead of the cinnamon and nutmeg for a different flavor profile.

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