Best 13 Squash Souffle Recipes

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**Squash Soufflé: A Delightful and Versatile Dish for Every Occasion**

Squash soufflé is a delectable dish that combines the natural sweetness of squash with the airy texture of a soufflé. This versatile dish can be served as an appetizer, main course, or side dish, making it perfect for any occasion. With variations ranging from classic to savory to sweet, there's a squash soufflé recipe for every palate. From the traditional butternut squash soufflé to unique creations like zucchini and feta soufflé or even pumpkin spice soufflé, this article presents a collection of the best squash soufflé recipes that are sure to impress your family and friends. Whether you're looking for a comforting fall dish, a light and fluffy brunch option, or an elegant dinner entrée, these soufflés offer a delightful symphony of flavors and textures that will tantalize your taste buds.

Here are our top 13 tried and tested recipes!

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.

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

BUTTERNUT SQUASH SOUFFLE



Butternut Squash Souffle image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

1 pound butternut squash, steamed and diced
1 pound carrot, steamed and diced
2 sticks (1 cup) salted butter, diced
2/3 cup sugar
6 tablespoons flour
2 teaspoons vanilla extract
7 large eggs (or 6 jumbo)
Souffle Topping, recipe follows
1 1/2 cups corn flakes (crunched up)
1/2 cup brown sugar
1/2 cup butter, softened

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.
  • Toss the corn flakes, brown sugar, and butter together until all is coated.

BUTTERNUT SQUASH SOUFFLE OR KUGEL



Butternut Squash Souffle or Kugel image

This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

Provided by MSMD310

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/4-1/2 cup sugar
1/2 cup oil
3 eggs
1 1/2 cups milk
1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
2 tablespoons cinnamon sugar (optional)

Steps:

  • preheat oven to 350.
  • if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  • Scrape flesh from skin- should be 3-4 cups.
  • beat together flour, sugar, oil, eggs, and milk.
  • add squash and mix well.
  • bake in 9x13 glass or ceramic baking dish for 60 minutes.
  • can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

YELLOW SUMMER SQUASH SOUFFLE



Yellow Summer Squash Souffle image

I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.

Provided by ejnei

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

Steps:

  • Combine first four ingredients and simmer with water to cover for 20 minutes.
  • Drain and mash.
  • Add flour, eggs, milk, cheese and 3T butter.
  • Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
  • Melt remaining 3T butter and mix with cracker crumbs.
  • Top the casserole with the cracker crumb mixture and bake 10 more minutes.

YUMMY SQUASH SOUFFLE



Yummy Squash Souffle image

Yummy family favorite for any age.

Provided by Publik119

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package frozen butternut squash
½ cup melted butter
1 ½ cups milk
3 eggs
½ cup white sugar
½ cup all-purpose flour
½ teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place unopened frozen squash package on a microwave-safe plate with directions side up. Cook on high, 4 to 6 minutes. Rest in microwave, 1 to 2 minutes. Carefully remove plate from microwave. Mix squash and melted butter together in a bowl.
  • Stir milk, eggs, sugar, flour, and vanilla extract together in a pan until combined; add squash mixture. Sprinkle cinnamon across the top.
  • Bake in the preheated oven until top is golden brown, about 1 hour.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 27 g, Cholesterol 103.9 mg, Fat 14.4 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 8.5 g, Sodium 127.8 mg, Sugar 14.8 g

PRALINE-TOPPED BUTTERNUT SQUASH SOUFFLE



Praline-Topped Butternut Squash Souffle image

This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!

Provided by Eileen Fuore

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 8

Number Of Ingredients 8

2 (12 ounce) packages frozen cooked butternut squash
¼ cup butter
1 teaspoon salt
2 eggs, slightly beaten
½ cup firmly packed brown sugar
½ cup chopped pecans
3 tablespoons softened butter
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
  • Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
  • Bake in the preheated oven until bubbling, about 30 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 23.1 g, Cholesterol 73.2 mg, Fat 16.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 7.2 g, Sodium 385.3 mg, Sugar 13.7 g

SQUASH SOUFFLE



Squash Souffle image

I got this recipe from a dear friend's mom and it has become one of my favorite squash recipes. Hope you enjoy!

Provided by Sharon Murray

Categories     Side Casseroles

Time 30m

Number Of Ingredients 10

2-3 lb yellow squash
1 medium onion
1 tsp salt
1 tsp sugar
3 Tbsp melted butter or margarine
3 Tbsp all-purpose flour
2 eggs, slightly beaten
1 c milk
2 c grated or shredded cheddar cheese
buttered bread crumbs

Steps:

  • 1. Preheat oven to 350. Slice the squash and dice the onion. Combine with salt and sugar with enough water to just cover. Bring to a boil, then lower heat and simmer for 20 minutes.
  • 2. Drain well, and return to pot.
  • 3. Mash with a potato masher. (Drain again if needed)
  • 4. Add eggs, butter, flour milk and cheese. Mix until cheese is melted and everything is well blended.
  • 5. Pour into casserole dish and bake for 30 - 45 minutes.
  • 6. After baking, take out of oven and top with buttered bread crumbs (I'm sure crackers would work as well), and bake 10 minutes more, or until bread crumbs are golden.

CHOCOLATE SOUFFLé WITH CANDIED SQUASH



Chocolate Soufflé With Candied Squash image

In this intensely rich recipe, you'll jazz up a fudgy chocolate soufflé cake with crème fraîche and candied, cinnamon-scented butternut squash, turning a decadent dessert into something stunningly autumnal. The key to a soufflé is in handling your ingredients gently, so keep a close watch on the heat and cooking time. Cover your baked cake with the crème fraîche and your cooled butternut squash that has been simmered in a cinnamon honey syrup, and serve it in thin slivers. It's the perfect chocolatey finish to a feast.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h15m

Yield Serves 8 to 10

Number Of Ingredients 14

1/2 cup maple syrup
2 tablespoons honey
1 cinnamon stick
Ground clove, as needed
1 vanilla bean, split lengthwise
1 medium butternut squash (about 1 pound), peeled, seeded and cut into 1/2-inch chunks
Unsweetened cocoa powder, for dusting
280 grams bittersweet chocolate, chopped (about 10 ounces)
1/2 cup (1 stick) unsalted butter
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 extra-large eggs, separated
65 grams granulated sugar (about 6 tablespoons)
1 cup crème fraîche

Steps:

  • In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.
  • Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.
  • In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
  • In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
  • Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
  • Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 118 milligrams, Sugar 38 grams, TransFat 0 grams

SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )



Squash Souffle ( Acorn, Butternut or Hubbard ) image

Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.

Provided by Olha7397

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 1/2 lbs hubbard squash or 2 1/2 lbs butternut squash, peeled, seeded and cut into 2-inch chunks
3 tablespoons butter
1 tablespoon vegetable oil
1/4 cup flour
3/4 cup milk
1/4 cup heavy cream
4 eggs, separated, plus
1 egg white
2 teaspoons sugar
1/2 teaspoon freshly grated nutmeg
salt
fresh ground white pepper

Steps:

  • Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
  • Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
  • Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
  • In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
  • With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
  • Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
  • Best Recipes from Time Life Books.

WINTER SQUASH SOUFFLE



Winter Squash Souffle image

My large family gets together quite often. To make it easy on the host, everyone brings a dish to pass, and we often swap recipes. I've shared this one many times. -Colleen Birchill, Spokane, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

3 cups mashed cooked winter squash
1/4 cup shredded Swiss cheese
2 tablespoons butter, melted
2 tablespoons heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 eggs, separated

Steps:

  • In a large bowl, combine the squash, cheese, butter, cream, salt, pepper and thyme. Beat egg yolks; add to squash mixture. , In a small bowl, beat egg whites until stiff peaks form. Fold into squash mixture. Transfer to a greased 2-qt. baking dish., Bake, uncovered, at 375° for 45-50 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 286mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

BUTTERNUT SQUASH SOUFFLE



Butternut Squash Souffle image

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

1 lb butternut squash, steamed and diced
1 lb carrot, steamed and diced
1 cup salted butter, diced
2/3 cup sugar
6 tablespoons flour
2 teaspoons vanilla extract
7 large eggs (or 6 jumbo)
1 1/2 cups corn flakes (crunched up)
1/2 cup brown sugar
1/2 cup butter, softened

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.

YELLOW SQUASH SOUFFLE



Yellow Squash Souffle image

this is a great way to fix squash it is one of the best recipes my grand mother gave me

Provided by Patsy Fowler

Categories     Vegetables

Time 50m

Number Of Ingredients 7

2 lb yellow squash, sliced, cooked and mashed
2 medium eggs
1 c milk
1 tsp salt
1/2 tsp pepper
1 Tbsp butter, melted
1/2 c saltine cracker crumbs

Steps:

  • 1. combine everything except cracker crumbs. pour in greased 2 quart casserole. top with cracker crumbs. bake 40-50 minutes at 350 until the middle of the souffle is set.

Tips:

  • Use a variety of squashes. This will give your soufflé a more complex flavor and texture. You can use butternut squash, acorn squash, kabocha squash, or any other type of winter squash.
  • Roast the squash before pureeing it. This will help to concentrate the flavor of the squash and make it easier to blend.
  • Season the squash puree well. Use a combination of salt, pepper, nutmeg, and garlic powder to taste. You can also add other herbs and spices, such as thyme, rosemary, or sage.
  • Use a combination of cheeses. This will give your soufflé a more complex flavor and texture. You can use Parmesan cheese, Gruyère cheese, fontina cheese, or any other type of hard or semi-hard cheese.
  • Beat the egg whites until stiff peaks form. This will help to create a light and airy texture in your soufflé.
  • Fold the egg whites into the squash puree gently. Be careful not to overmix, as this will deflate the egg whites and make your soufflé less airy.
  • Bake the soufflé at a high temperature for a short period of time. This will help to create a light and fluffy texture.
  • Serve the soufflé immediately. It is best enjoyed when it is hot and fluffy.

Conclusion:

Squash soufflé is a delicious and elegant dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover squash, and it is a perfect dish for a special occasion. With its light and fluffy texture and complex flavor, squash soufflé is sure to impress your guests.

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