Winter Squash Souffle Bake Recipe
Winter Squash Souffle Bake Recipe photo by Taste of Home

Winter Squash Souffle Bake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:5 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 5 servings


  • 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

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.


  1. 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.
  2. In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange peel, nutmeg and pepper.
  3. 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.
  4. Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 5 servings.
Originally published as Winter Squash Souffle Bake in Taste of Home October/November 2009, p26

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Reviewed Nov. 10, 2010

"My 14 month old really liked this."

Reviewed Oct. 19, 2009

"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."

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