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Butternut Squash Souffle

Butternut Squash Souffle

Butternut Squash Souffle is smooth and belly warming for autumn.

Ingredients
  

  • 2 small >1lb each butternut squash
  • 2 tablespoons vegetable oil
  • 4 egg whites
  • ¼ teaspoon cream of tarter optional

Souffle Batter

  • 4 egg yolks
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose white flour
  • 3 tablespoons Amber maple syrup
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt
  • 1 teaspoon chili powder optional

Instructions
 

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.