Squash Souffl
A creamy, cheesy squash soufflé with a crispy breadcrumb topping, perfect for family dinners or special occasions, offering comforting flavors with a hint of parsley and pimento.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix cooked, drained, and mashed yellow squash with crumbled saltines, milk, melted margarine, chopped parsley, chopped pimento, and grated Cheddar cheese until well combined.
- Pour the mixture into a casserole dish.
- Sprinkle the top with bread crumbs.
- Dot with margarine and sprinkle lightly with paprika.
- Bake for 30 to 45 minutes until golden and set.
Tips & Substitutions
For a lighter texture, you can fold in whipped egg whites before baking. If you don’t have saltines, crushed crackers or breadcrumbs can work as a substitute. To boost flavor, consider adding a pinch of nutmeg or a dash of hot sauce. If you're looking for a vegetarian option, this recipe fits perfectly into that category.
Serving Suggestions
This squash soufflé makes an excellent side dish for grilled meats or a main course when paired with a fresh salad. Consider serving it alongside a light vinaigrette or a tangy sauce. It also pairs beautifully with Orange Pineapple Muffins for a delightful brunch experience.
Storage & Reheating
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For a quicker option, use the microwave, but be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Souffl contains roughly 652 calories, with 16g protein, 57g carbohydrates, and 41g fat. It is an excellent source of iron (42% of the Daily Value), protein (32% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 596mg per serving (26% 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 frozen squash instead of fresh?
Yes, you can use frozen squash. Just make sure to thaw and drain it well to remove excess moisture before mashing. This will help maintain the soufflé's texture.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the saltines with gluten-free crackers or crushed cornflakes. Ensure that all other ingredients are certified gluten-free.
Can I add other vegetables to the soufflé?
Absolutely! Feel free to mix in cooked and finely chopped vegetables like spinach, zucchini, or bell peppers. This can enhance flavor and add more nutrition to the dish.
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).