Butternut Squash Souffle

Leah

The flavors of fall explode in this butternut squash souffle recipe. A sweet casserole that will surely become a staple in your fall meals.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Side, Side Dish

Cuisine American

Servings

Calories 184 kcal

Ingredients

2 cups butternut squash
3 tablespoons butter If you roasted the squash
1 cup brown sugar or 3/4 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¼ cup heavy cream
3 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla

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Instructions

Steam or roast peeled squash and puree. Measure out two cups.
Blend or puree all the ingredients together until smooth. Pour into greased 1.5-quart casserole dish.
Bake on 350 for 50-60 minutes or till the souffle is set much like a pumpkin pie.

Nutrition

Calories: 184kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 73mgSodium: 215mgPotassium: 183mgFiber: 1gSugar: 28gVitamin A: 3941IUVitamin C: 7mgCalcium: 53mgIron: 1mg

Keyword easy butternut squash recipe, Thanksgiving recipe

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