Squash Souffle
Squash Souffle is a delightful dish that showcases the subtle sweetness of yellow squash, combined with the richness of butter and the lightness of egg whites. This comforting casserole is perfect for family gatherings or as a special side dish, bringing warmth and flavor to any meal.
Ingredients
Instructions
- Cut squash into cubes and cook in lightly salted water until tender, then drain.
- Add butter and mash until smooth. Stir in well beaten egg whites, milk, and cracker crumbs.
- Pour the mixture into a Pam-sprayed casserole dish and cover with cheese.
- Bake at 350°F until firm in the center, approximately 30 to 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or garlic powder to the squash mixture. You can substitute half the milk with cream for a creamier texture. If you don't have cracker crumbs, try using breadcrumbs or crushed cornflakes. Ensure the egg whites are beaten to stiff peaks for a fluffier soufflé. This dish is a fantastic way to use up leftover cooked squash.
Serving Suggestions
Serve the squash soufflé warm, garnished with fresh herbs like parsley or chives for added color and flavor. It pairs beautifully with a side salad, such as the Best Ever Salad, or roasted vegetables. This dish can be a delightful main course for a light lunch or a comforting side for dinner.
Storage & Reheating
Store leftover squash soufflé in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F until warmed through, about 15-20 minutes. Avoid microwaving, as it can make the soufflé rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Souffle contains roughly 37 calories, with 6g protein, 1g carbohydrates, and 1g fat. It is a good source of protein (12% of the Daily Value). Note that it is relatively high in sodium, at 970mg per serving (42% 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, but make sure to thaw and drain it thoroughly to remove excess moisture. This will help maintain the soufflé's texture and prevent it from becoming soggy.
What can I use instead of cheese on top?
If you're looking for a cheese substitute, try nutritional yeast for a dairy-free option or omit it entirely for a lighter dish. You could also sprinkle breadcrumbs for a crunchy topping.
How do I know when the soufflé is done baking?
The soufflé is done when it's firm in the center and lightly golden on top. A toothpick inserted in the center should come out clean. Keep an eye on it towards the end of the baking time to prevent overcooking.
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).