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Mention souffle and you tend to think of things like chocolate or cheese. But this squash souffle shows that the basic idea can be used in so many ways, including creating a delicious side dish that works with almost any meal.
My cousin, Renee has made this yellow squash casserole so many times that I’ve lost count. And I’ve enjoyed it every single time.
Do you know how when some relatives bring their signature dish and you cry a little inside because you don’t want to eat it yet again?
Well, this is one of those recipes for me; it’s like the perfect side dish and even kids who hate vegetables ask for seconds of this creamy, fluffy squash.
Just wait until you make it; you will be happy too!
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Helpful
Tips
- The beauty of this recipe is that you can either use canned butternut squash as I do here or frozen squash or even freshly made mashed squash.
- Although I use almond milk in this recipe, you can substitute whichever milk you prefer.
- I use melted salted butter in the recipe, but you can substitute unsalted butter or melted margarine if you prefer.
- This time around I doubled the recipe, but you can make a smaller amount. Just use the slider on the recipe card to adjust the servings.
- Adjust cook times in conjunction with the size of your batch and the size of your baking dish. Since I’m doing a double batch and using a deep, two-quart casserole dish, I cook it longer here than if I’d used a rectangle dish. For example, it took 1 hour and 40 minutes with the double batch in the round dish, and it takes 50 minutes with a single batch in the rectangular dish.
- You will know the souffle is done when you take it out of the oven and it doesn’t jiggle when you shake it and/or when you stick a cake tester or butter knife in the squash, and it comes out clean.
- Two excellent additions to this squash side dish are a 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon. I prefer it without those spices but my sister makes this recipe by adding them.
How to make squash souffle
Pre-step
If you are using frozen squash, take it out at least an hour before you’re going to start the recipe.
Preheat the oven to 350 degrees Fahrenheit.
Get out a casserole dish. I have made this recipe in both a rectangular dish and the one I use here. I bought the round two-quart white casserole dish at Crate and Barrel.
Step one
Gather the ingredients – canned squash (A), flour, sugar, butter, eggs, and milk. (B)
Step two
Transfer the squash to a large glass mixing bowl.
Step three
Place the butter in a saucepan and melt on medium/low heat. (C)
Step four
Add the squash, sugar, flour, whole eggs, milk, salt, and melted butter to the large bowl.
Step five
First, use a rubber spatula to fold the ingredients together and then whisk the squash mixture until incorporated.
Step six
Pour the squash batter into the baking dish.
Step six
Bake for 1 hour and 40 minutes. (See Helpful Tips regarding timing considerations.)
Here is the single batch in the rectangle dish which took 50 minutes to cook.
I’m sooo excited to eat it, so I grab a spoon and scoop some out.
I fill a small bowl with this golden goodness.
Yum, it’s so fluffy and delicious.
Let’s take a bite.
I hope you enjoyed this butternut squash souffle recipe!
Other delicious side dishes
- Cabbage with bacon
- Creamed spinach
- Buttery carrots
And as always, may all your dishes be delish!
If you’ve tried thisor any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTto see more of my delicious food and delightful co*cktails!
Squash Souffle
This squash souffle is so fluffy and delicious that even children who don't like vegetables will like this perfect side dish.
5 from 16 votes
Print Pin Rate
Course: Side Dish
Cuisine: Side Dish
Keyword: squash dish, squash side dish, squash souffle
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour 40 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 8 cups
Calories: 236kcal
Author: Elaine Benoit
Ingredients
The Souffle
- 30 ounces canned squash (two cans, or two packages of frozen squash, thawed)
- 1 cup sugar (scant)
- 1 cup flour
- 6 eggs
- 2 cup almond milk (or regular milk)
- 8 tablespoons butter (melted)
- 1/2 teaspoon salt
Instructions
If you are using frozen squash, take it out of the freezer at least an hour before starting the recipe.
Preheat the oven to 350 F
In a small saucepan, melt the butter on medium/low heat. Don't let it brown.
8 tablespoons butter
In a large mixing bowl, add squash, sugar, flour, eggs, milk, melted butter and salt
30 ounces canned squash, 1 cup sugar, 1 cup flour, 6 eggs, 2 cup almond milk, 1/2 teaspoon salt
Either whisk it all together until combined or first use a spatula and then the whisk. You want the batter to be smooth.
Pour souffle batter in dish and bake for 1 hour and 40 minutes. Check doneness by inserting a butter knife in the souffle, it should come out clean and not jiggle if you shake the dish.
Serve with a main dish
Eat
Smile
Enjoy
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Notes
Helpful tips
- The beauty of this recipe is that you can either use canned butternut squash as I do here or frozen squash or even freshly made mashed squash.
- Although I use almond milk in this recipe, you can substitute whichever milk you prefer.
- I use melted salted butter in the recipe, but you can substitute unsalted butter or melted margarine if you prefer.
- This time around I doubled the recipe, but you can make a smaller amount. Just use the slider on the recipe card to adjust the servings.
- Adjust cook times in conjunction with the size of your batch and the size of your baking dish. Since I’m doing a double batch and using a deep, two-quart casserole dish, I cook it longer here than if I’d used a rectangle dish. For example, it took 1 hour and 40 minutes with the double batch in the round dish, and it takes 50 minutes with a single batch in the rectangular dish.
- You will know the souffle is done when you take it out of the oven and it doesn’t jiggle when you shake it and/or when you stick a cake tester or butter knife in the squash, and it comes out clean.
- Two excellent additions to this squash side dish are a 1/4 teaspoon of nutmeg, and 1 teaspoon of cinnamon. I prefer it without those spices but my sister makes this recipe by adding them.
Nutrition
Serving: 1cup | Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 251mg | Potassium: 274mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7385IU | Vitamin C: 13.9mg | Calcium: 96mg | Iron: 1.3mg
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Elaine Benoit
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted co*cktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
