Winter Squash Souffle Bake Recipe

Winter Squash Souffle Bake Recipe photo by Taste of Home

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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

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Winter Squash Souffle Bake Recipe

Prep: 15 min. Bake: 55 min.

Yield: 5 Servings

15 55 70

Ingredients

4 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 peel
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Directions

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 peel, 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. Yield: 5 servings.

Nutritional Facts 1 serving equals 212 calories, 13 g fat (7 g saturated fat), 193 mg cholesterol, 361 mg sodium, 19 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Winter Squash Souffle Bake in Taste of Home October/November 2009, p26

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Winter Squash Souffle Bake

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Reviewed on Nov. 10, 2010 by amj_baker

My 14 month old really liked this.

Reviewed on Oct. 19, 2009 by nancywb

I have so many squash this year that I was happy to find this recipe. I used 3 cups of fresh, cooked winter squash puree (drain well) instead of the purchased squash. This souffle' reminds me of the egg custard pie that my mother made when I was a child.