Butternut Squash Souffle
A rich and comforting butternut squash souffle with sweet orange hints, perfect for cozy dinners or holiday gatherings. The combination of sweet squash, orange zest, and fragrant spices creates a velvety dish that appeals to both vegetable lovers and those craving a sweet treat. Suitable for fall menus and special occasions.
Ingredients
Instructions
- Mix the cooked and mashed squash with eggs, sugar, brown sugar, margarine, grated orange rind, canned milk, and orange flavoring.
- Pour the mixture into a casserole dish.
- Bake at 350°F for 30 minutes or until done.
Tips & Substitutions
For a lighter soufflé, consider folding in whipped egg whites after mixing the other ingredients. If you don't have margarine, unsalted butter can be used as a substitute for a richer flavor. You can also swap the canned milk for coconut milk for a dairy-free version. To enhance the sweetness, try using maple syrup instead of some of the sugar.
Serving Suggestions
Serve the butternut squash soufflé warm, garnished with a sprinkle of fresh grated orange rind for added brightness. It pairs beautifully with a light salad or roasted vegetables for a complete meal. For a delightful dessert, enjoy it alongside a scoop of vanilla ice cream or a slice of Ole Timey Tea Cakes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the soufflé in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for a quicker option, but be cautious not to overheat, as this may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash Souffle contains roughly 1388 calories, with 17g protein, 264g carbohydrates, and 21g fat. It is an excellent source of vitamin C (106% of the Daily Value), calcium (49% of the Daily Value), and iron (43% of the Daily Value). Note that it is relatively high in sodium, at 620mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh butternut squash instead of canned?
Yes, you can use fresh butternut squash! Simply roast or steam the squash until tender, then mash it before adding it to the mixture. This will give your soufflé a fresher flavor and a lovely texture.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the soufflé mixture in advance and refrigerate it for up to 24 hours before baking. Just remember to let it come to room temperature before baking to ensure even cooking.
What can I do if my soufflé doesn't rise?
If your soufflé doesn't rise as expected, it may be due to overmixing or underwhipping the egg whites. Ensure you fold them in gently and avoid overbaking, which can cause it to deflate. A well-prepared soufflé should be light and fluffy!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).