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Winter Squash Souffle Bake

 Winter Squash Souffle Bake
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
5 ServingsPrep: 15 min. Bake: 55 min.

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.

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Winter Squash Souffle Bake (continued)

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.