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Butternut Sausage Puff

Any brunch is extra-special when this hearty souffle is included. The thyme and sausage are perfect complements to the delicately sweet butternut squash. —Betty Humiston, Greenwich, New York
  • Total Time
    Prep: 15 min. + cooling Bake: 45 min.
  • Makes
    4-6 servings


  • 2 cups hot mashed butternut squash
  • 3 eggs, separated
  • 1/4 cup all-purpose flour
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter
  • 2 teaspoons finely chopped onion
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/2 pound bulk pork sausage, cooked and drained
  • Fresh thyme, optional


  • In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in the sausage. Cool for 10 minutes.
  • In a small bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish.
  • Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Garnish with thyme if desired.
Nutrition Facts
1 cup: 199 calories, 13g fat (6g saturated fat), 130mg cholesterol, 327mg sodium, 13g carbohydrate (4g sugars, 3g fiber), 7g protein.

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