Butternut Squash Souffle
This week’s Supper Challenge is “Spice It Up.” As I was enjoying a warm autumn’s day, I really had to stretch the spice aspect. Autumn is a time of pumpkin spice lattes, root vegetables and belly warming comforts foods. So the best I could do was adding chili powder to my Butternut Squash Souffle or Kugel. I surprisingly enjoyed the addition, it continues to add to the belly warming theme. One of the kiddos even exclaimed, “It tastes like Thanksgiving!” A squash souffle is hearty, earthy and a really great way to enjoy the smooth, sweetness of butternut squash.
Butternut Squash Souffle
Butternut Squash Souffle is smooth and belly warming for autumn.
Ingredients
Method
Roast Butternut Squash
- Preheat oven to 400F.
- Peel the butternut squash with a vegetable peeler. Remove seeds and cut into ½ chunks and place onto baking sheet. Drizzle and toss squash in vegetable oil
- Roast squash chunks for 30 minutes.
- Turn or toss the squash chunks on pan, rotate and roast for additional 30 minutes or until squash is fork tender. Set aside to cool slightly
- Butter souffle ramekins or souffle dish and set aside.
Butternut Squash Souffle
- Preheat the oven to 425F
- In a medium to large bowl, beat the egg whites into soft peaks. Add cream of tartar and beat to stiff peaks. Set aside.
- In a large bowl, beat butternut squash with same beaters from an electric mixer and run on low to low-medium speed until the squash is mashed.
- Add souffle batter ingredients to the mashed butternut squash and mix on medium speed until thoroughly mixed.
- Fold in the airy peaked egg whites until small streaks can be seen
- Spoon into ramekin dishes or souffle dish and place in 13 x9 pan. Add room temperature water to the pan until ½” to 1” high up the dishes.
- Place into the oven to bake until 20-25 minutes until set.
- Serve immediately.
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