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Winter Squash Souffle Bake Recipe

Winter Squash Souffle Bake Recipe

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. YIELD: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


  • 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.

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.