Winter Squash Souffle Recipes

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WINTER SQUASH SOUFFLE BAKE



Winter Squash Souffle Bake image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

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

Steps:

  • 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., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., 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., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

WINTER SQUASH CASSEROLE



Winter Squash Casserole image

Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 10

6 cups mashed cooked winter squash
1/2 cup butter, melted
6 large eggs, lightly beaten
1 cup sugar
1/2 teaspoon salt
TOPPING:
3/4 cup packed brown sugar
1/3 cup butter, softened
1/3 cup all-purpose flour
1/2 cup slivered almonds

Steps:

  • In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.

ROASTED BUTTERNUT SQUASH SOUFFLE



Roasted Butternut Squash Souffle image

A great side dish to impress. Good for potlucks and holiday meals.

Provided by KeeperoftheSweets

Categories     Side Dish     Vegetables     Squash

Time 2h45m

Yield 8

Number Of Ingredients 12

1 tablespoon white sugar, or as needed
1 butternut squash, halved and seeded
¼ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter at room temperature
¼ cup white sugar
¼ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 eggs at room temperature, separated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
  • Place butternut squash, cut-side down, onto the prepared baking sheet.
  • Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
  • Sift flour, baking powder, and salt together in a bowl.
  • Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
  • Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
  • Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g

WINTER SQUASH SOUFFLé



Winter Squash Soufflé image

Categories     Milk/Cream     Mixer     Egg     Side     Bake     Thanksgiving     Vegetarian     Squash     Fall     Winter     Swiss Cheese     Nutmeg     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 11

3 tablespoons unsalted butter plus additional for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 (12-ounce) package frozen winter squash purée, thawed
1 cup coarsely grated Swiss cheese (1/4 pound)
1 tablespoon packed brown sugar
3/4 teaspoon salt, or to taste
1/4 teaspoon cayenne
3/4 teaspoon freshly grated nutmeg
3 large egg yolks
4 large egg whites

Steps:

  • Generously butter a 2-quart shallow ceramic or glass baking dish.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes. Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes. Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
  • Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks. Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

WINTER SQUASH SOUFFLE



Winter Squash Souffle image

Make and share this Winter Squash Souffle recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter, plus additional
unsalted butter, for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 (12 ounce) package frozen winter squash puree, thawed
1 cup coarsely grated swiss cheese (1/4 pound)
1 tablespoon packed brown sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 teaspoon freshly grated nutmeg
3 large egg yolks
4 large egg whites

Steps:

  • Generously butter a 2-quart shallow ceramic or glass baking dish.
  • Put oven rack in middle position and preheat oven to 425°F
  • Melt butter (3 tablespoons) in a 2-quart heavy saucepan over moderate heat until foam subsides, then add flour and cook roux, whisking, 2 minutes.
  • Add milk in a slow stream and boil, whisking, then reduce heat and simmer, whisking occasionally, until thickened, about 3 minutes.
  • Whisk in squash, cheese, brown sugar, salt, cayenne, and nutmeg until combined (mixture may not be completely smooth), then transfer to a large bowl and whisk in yolks.
  • Beat whites with a pinch of salt in another bowl with an electric mixer until they just hold stiff peaks.
  • Fold one fourth of whites into squash mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Spoon into baking dish and bake, uncovered, 15 minutes. Loosely cover top with foil and bake until puffed, golden brown, and just set, 25 to 30 minutes. Serve immediately, with freshly ground pepper.

Nutrition Facts : Calories 240.9, Fat 15.6, SaturatedFat 8.9, Cholesterol 142.8, Sodium 526.5, Carbohydrate 14.4, Fiber 1.8, Sugar 7.8, Protein 11.5

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