BUTTERNUT SQUASH SOUFFLE
A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a "carroty" taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-)
Provided by JojoBean 2
Categories Vegetable
Time 21m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
- Preheat oven to 350 degrees F.
- Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.
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Akib Bhuiyan
[email protected]This souffle looks delicious! I can't wait to try it.
Jeane Oberholzer
[email protected]Can I use frozen butternut squash for this recipe?
Charles Akomea
[email protected]I'm allergic to eggs. Can I make this souffle without eggs?
Kathleena Lawton
[email protected]This recipe seems a bit complicated. I think I'll try a simpler souffle recipe next time.
Rodney Larkin
[email protected]I followed the recipe exactly and my souffle didn't rise. I'm not sure what went wrong.
Nhlakanipho Mnguni
[email protected]This souffle was a bit too eggy for my taste. I think I would try using less eggs next time.
Rube Aktar
[email protected]I'm not a big fan of butternut squash, but this souffle was surprisingly good. The cheese and herbs really helped to balance out the flavor.
john hildreth
[email protected]This souffle was delicious! I served it with a side of roasted vegetables and it was a perfect meal.
Jonathan Henderson
[email protected]I love that this recipe uses all fresh ingredients. It really makes a difference in the flavor.
Kasujja Ibrahim
[email protected]This was my first time making a souffle and it was easier than I thought! The recipe was clear and easy to follow.
Scott Watosn
[email protected]I've made this souffle several times and it always turns out perfect. It's a great way to use up leftover butternut squash.
Mola Ha
[email protected]This butternut squash souffle was a hit with my family! The texture was light and fluffy, and the flavor was rich and savory. I especially loved the crispy Parmesan crust. I will definitely be making this again.