Squash Souffle. This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. —Christine Omar, Harwich Port, Massachusetts. Roasted butternut squash souffle with a hint of sweetness is a festive side dish for Thanksgiving or fall dinner parties.

Stir butter, brown sugar, salt, and spices into squash. Fresh squash is easy to cook in the microwave, but frozen tastes just as good. Pour the squash mixture into a large strainer set over a sink and press gently to remove as much liquid as Transfer to the prepared baking dish and bake until souffle is only slightly jiggly in the center. You can cook Squash Souffle using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Squash Souffle

It's 2 packages of winter squash.
Prepare 1 cup of sugar.
You need 1 cup of flour.
Prepare 6 of eggs.
Prepare 8 tbsp of melted butter.
You need 4 cup of coffee rich.
You need 1/2 tsp of cinnamon.

Butternut squash souffle is a light and fluffy side dish to add to your holiday table. Flavored with vanilla and lemon, it's an unexpected taste your guests will enjoy. This is a very special butternut squash souffle recipe from my Aunt Sandy that is cherished in my family. I converted it into a healthier allergy-friendly version that all of your guests can enjoy.

Squash Souffle instructions

Preheat oven to 350.
mix. defrosted squash and sugar.
Stir in flour and eggs.
Add melted butter and cream..
Add seasinings last..
Pour into greased 9 x 13 glass dish.
Bake 1 1/2 hours.
check after 1hour with toothpick.
take out - let set for 10 minutes then cut into squares. If you don't it will be runny.

Drain squash as well as possible, this makes all the difference. This isn't an airy, light soufflé that floats off the table. This is a a savory, rich, cheesy dish with a bit of levity. The extra puff from the eggs saves it from being too. Peel and cut butternut squash into cubes.