The butternut squash souffle recipe is a sweet and savory fall casserole that has a light and fluffy texture that is like eating dessert for dinner. In the fall all the local farm markets are full of pumpkins and squash. Which is great since I am a butternut squash souffle addict. The flavors of fall explode in this butternut squash souffle recipe. A sweet and savory fall casserole to make in place of a pumpkin or sweet potato side dish.
Where I live I am lucky enough to have two farm families who raise produce and multitudes of squash. Every year I think this will be the year I raise my own squash, but by early fall, I am over keeping plants alive and just go to the farm markets. Once again, I am thankful for farm families that can A. keep the squash vines alive and B. do the manual labor it takes to grow and pick all of the squash. During growing seasons, these families don't get days off or time away from the farm. If they aren't in the field they are at the community farmer's markets or manning their own markets.
While they make beautiful decorations, I have had the introduction to a more motivating reason to fill my house with squash. This sweet butternut squash souffle will change the way you look at squash. No longer will my squash wined up in the compost pile.
Butternut Squash Souffle Ingredients
This butternut squash souffle is made with ingredients that are similar to that of pumpkin pie. Hence the reason everyone will love them.
- Butternut Squash - One medium-sized squash will work for this recipe. I have also used frozen butternut squash for this recipe. Both worked well. You will need about a pound of squash.
- Butter - Traditional butter, cream, and salt kind. No margarine for this recipe. I don't use salt-free butter in this recipe.
- Sugar - you have options here. You can use white sugar, brown sugar, or maple syrup. I am even guessing honey would work but I have not used honey in this recipe.
- Cinnamon - Fall flavors can't happen without cinnamon. Cinnamon and nutmeg can be replaced with pumpkin pie spice.
- Nutmeg - This one could potentially be omitted if you are really again nutmeg.
- Eggs - No eggs, no souffle. Whole eggs for this recipe.
- Heavy Cream - A bit of heavy cream will also give the souffle extra flavor and creaminess.
- Vanilla - Pure vanilla. There is no substitute.
- Salt - Everything sweet needs a little tiny bit of salt.
How to Make a Butternut Squash Souffle Recipe
Not sure you can make a souffle? Think again. This souffle is worth trying, and I promise you won't have to worry about it falling! Start by either roasting or steaming the squash once you have peeled and chunked the squash. I normally steam it for 10-15 minutes in the microwave. I have a microwave steamer. If you don't, just put it in a flat dish and cover it with saran wrap with a small portion vented. Then it is just a matter of pureeing with a stick blender, standard blender or food processor.
The squash is cooked when it is fork-tender. Add a couple of tablespoons of butter and puree. In the same bowl add brown sugar, eggs, cinnamon, nutmeg, salt, and vanilla. Once it is all mixed together and smooth, pour into a greased casserole pan and bake at 350 degrees for 50-60 minutes. Then enjoy right with your dinner.
Yes, it is sweet, but next to a spicy smoked beef sandwich it will leave you with an empty pan. Your friends will ask for the recipe while men and children are shocked this is squash. Little do they know that this is just a crustless pumpkin pie sans the whipped cream.
Now, hurry out and buy some butternut squash before they are all gone till next fall! If you love butternut squash like me you will also want to try these two recipes:
Storing Leftover Souffle
Keep the leftover butternut squash souffle in the fridge for 3-5 days. Reheat in the microwave in 30-second increments.
Freezing this can work as well. Thaw completely before reheating.
Need Thanksgiving recipes? Look no further! I have you covered with some of my favorite Thanksgiving Recipes!
Butternut Squash Souffle
- 2 cups butternut squash
- 3 tablespoons butter If you roasted the squash
- 1 cup brown sugar or ¾ cup maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup heavy cream
- 3 eggs
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- Steam or roast peeled squash and puree. Measure out two cups.
- Blend or puree all the ingredients together until smooth. Pour into greased 1.5-quart casserole dish.
- Bake on 350 for 50-60 minutes or till the souffle is set much like a pumpkin pie.
This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.