Winter Squash Souffle Bake

Total Time

Prep: 15 min. Bake: 55 min.


5 servings

Updated: Jun. 30, 2023
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


  • 4 large 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 zest
  • 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 zest, 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.

Nutrition Facts

1 each: 212 calories, 13g fat (7g saturated fat), 193mg cholesterol, 361mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 7g protein.