Best 2 Winter Squash Souffle Recipes
Indulge in a culinary journey with our diverse selection of winter squash soufflé recipes, each offering a unique flavor profile and delightful texture. From the classic Butternut Squash Soufflé, renowned for its creamy and nutty flavor, to the adventurous Roasted Kabocha Squash Soufflé, boasting a caramelized sweetness, our recipes cater to every palate. Explore the vibrant flavors of the Sweet Potato and Spinach Soufflé, where earthy spinach complements the natural sweetness of sweet potatoes. For a hearty and savory experience, try the Sausage and Kale Winter Squash Soufflé, where succulent sausage and hearty kale blend seamlessly with creamy squash. And for a touch of elegance, savor the sophisticated flavors of the Parmesan and Herb Winter Squash Soufflé, where grated Parmesan cheese adds a nutty richness and herbs provide a burst of freshness.
Here are our top 2 tried and tested recipes!
WINTER SQUASH SOUFFLE BAKE
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
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 SOUFFLE
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
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.
Tips:
- For the best flavor, use a variety of winter squash, such as butternut squash, acorn squash, and kabocha squash.
- Be sure to peel and seed the squash before cooking.
- You can use a food processor or a box grater to shred the squash.
- If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water.
- Be careful not to overcook the squash, as it will become mushy.
- Serve the souffle immediately, as it will deflate as it cools.
Conclusion:
Winter squash souffle is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is a great way to use up leftover squash, and it can be served as a side dish or a main course. With its creamy texture and savory flavor, winter squash souffle is sure to be a hit with your family and friends.
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