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
Winter Squash Souffle Bake
Winter Squash Souffle Bake
Prep Time
15 min
Cook Time
55 min
Yield
5 servings
Ingredients
- 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
Directions
- 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
1 each: 212 calories, 13g fat (7g saturated fat), 193mg cholesterol, 361mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 7g protein.
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