Squash And Cheese Souffle
A savory squash and cheese souffle with crispy cracker topping, perfect for cozy family dinners or special occasions, offering creamy, cheesy flavors with a light, fluffy texture.
Ingredients
Instructions
- Cook and mash the squash, adding onion if desired. Microwave in the same casserole with a tablespoon or two of water, cover, and microwave until tender.
- Mix together the eggs, mashed squash, shredded cheese, milk, salt, and pepper until well combined.
- Pour the mixture into a greased casserole dish.
- Top with crushed crackers.
- Drizzle melted margarine over the cracker topping.
- Sprinkle with paprika.
- Bake at 350°F (175°C) for 35 minutes or until puffed and golden.
Tips & Substitutions
For a richer flavor, consider using a blend of cheeses such as Gruyère or Monterey Jack along with cheddar. You can also add sautéed onions or garlic for extra depth. If you don't have crushed crackers, breadcrumbs or panko can work as a topping instead. Ensure your squash is fully cooked and well-mashed for a smooth texture.
Serving Suggestions
This savory souffle pairs beautifully with a fresh green salad or sautéed vegetables for a complete meal. For a delightful brunch option, serve alongside Sauteed Apple Rings or a light fruit salad. A dollop of sour cream or Greek yogurt can also enhance the dish's flavor when serving.
Storage & Reheating
Leftover souffle can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving as it may result in a rubbery texture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash And Cheese Souffle contains roughly 1204 calories, with 34g protein, 121g carbohydrates, and 65g fat. It is an excellent source of calcium (78% of the Daily Value), protein (69% of the Daily Value), and vitamin C (65% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1591mg per serving (69% 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 other types of squash for this recipe?
Yes, you can substitute butternut squash or pumpkin for the mashed squash. Just ensure they are cooked and well-mashed to maintain the texture of the souffle. Each type will impart a slightly different flavor, so feel free to experiment.
Is it possible to make this souffle ahead of time?
Absolutely! You can prepare the mixture and store it in the refrigerator for up to 24 hours before baking. Just cover the casserole dish tightly. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven.
How can I make this dish gluten-free?
To make this souffle gluten-free, you can substitute the crushed crackers with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure all other ingredients, particularly the cheese and any additional seasonings, are also gluten-free.
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).