Winter Squash Souffle Recipe
My large family gets together quite often. To make it easy on the host, everyone brings a dish to pass, and we often swap recipes. I've shared this one many times. Colleen Birchill, Spokane, Washington
- 3 cups mashed cooked winter squash
- 1/4 cup shredded Swiss cheese
- 2 tablespoons butter, melted
- 2 tablespoons heavy whipping cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 3 Eggland's Best Eggs, separated
- In a large bowl, combine the squash, cheese, butter, cream, salt, pepper and thyme. Beat egg yolks; add to squash mixture.
- In a small bowl, beat egg whites until stiff peaks form. Fold into squash mixture. Transfer to a greased 2-qt. baking dish.
- Bake, uncovered, at 375° for 45-50 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6-8 servings.
Originally published as Winter Squash Souffle in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p140
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