Winter Squash Souffle Bake

Name: Winter Squash Souffle Bake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 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

Total Time Prep: 15 min. Bake: 55 min.

Yield 5 servings

Test Kitchen Approved

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

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.

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

Recipe Creator