Easy Butternut Squash Souffle
User Reviews
5
Easy Butternut Squash Souffle
Description
The souffle starts by steaming cubed butternut squash until tender, then draining it well. The squash is combined with softened butter, honey, vanilla extract, ground cinnamon, kosher salt, and lightly beaten eggs in a food processor until smooth and frothy. The mixture is poured into buttered ramekins placed in a water bath, then baked until the center is set and passes a toothpick test.
Unlike traditional souffles that rely on whipped egg whites to rise, this recipe aerates the entire mixture in a food processor, resulting in a less puffed but stable and airy texture. The bake time ranges from 30 to 40 minutes, with a resting period before serving allowing the souffle to settle.
This souffle offers a subtly sweet and spiced vegetable side or light dessert. It maintains delicate texture even when reheated gently in a microwave at low power. Leftovers keep well refrigerated for several days.
Microwave steaming times depend on squash cube size, typically 7 to 15 minutes. Using sugar-free honey affects calorie content with about 132 calories and 8.5 grams of carbs per serving in that variation.
Ingredients
- 1 tablespoon butter soft, for the ramekins, unsalted
- 3 cups butternut squash heaping; 16 ounces, cubed, raw
- 2 tablespoons butter softened, unsalted
- 2 tablespoons honey real or sugar-free
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Dash kosher salt Diamond Crystal brand
- 4 egg lightly beaten, large
Instructions
- Preheat the oven to 350°F. Boil 4 cups of water, let them slightly cool, then pour them into a 9 X 13-inch baking dish (this will be your water bath). Grease six ¾-cup ramekins with butter and place them in the water bath.
- Steam the squash: place the cubed raw squash in a large microwave-safe bowl. Add ½ cup water for large squash pieces or ¼ cup for small pieces. Cover and microwave until tender. Drain well. (See Notes).
- Place the cooked and drained squash, 2 tablespoons of butter, honey, vanilla, cinnamon, salt, and eggs in your food processor. Process on low for a few seconds, then on high until well combined and frothy, for about 1 minute.
- Pour the mixture into a spouted measuring cup, then into the ramekins. You can fill the ramekins almost to the top.
- Bake the souffles until their center appears set and a toothpick inserted in it comes out clean, 30-40 minutes.
- Remove from the oven. Allow the souffle to cool in the pan for 10 minutes before serving.
Notes
- Microwave steaming time varies: small squash pieces take about 7 minutes, larger pieces up to 15 minutes.
- This method aerates the entire mixture in a food processor, so the souffle rises less but does not deflate after baking.
- Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently at 50% microwave power.
- Using sugar-free honey reduces calories and carbs to approximately 132 calories and 8.5 grams per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 153kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Sodium | 76mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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