About the Recipe
A cozy southern classic that brings comfort to the table.
This butternut squash soufflé is light, flavorful, and just sweet enough to blur the line between side dish and dessert. It’s one of those recipes that makes a holiday meal feel complete—but it’s too good to save for special occasions.
Made with creamy mashed butternut squash, warm spices, and just the right touch of sweetness, this dish bakes into a soft, custard-like texture that melts in your mouth. You can serve it plain for a more delicate soufflé—or top it with a brown sugar pecan crumble for a little crunch and indulgence.
I love baking this in individual ramekins for a beautiful (and easy) presentation, but it also works beautifully in a traditional casserole dish.
Ingredients
3 tbsp. butter
2 c. hot mashed butternut squash
1/2-1 c. sugar (depending on taste)
1/3 c. milk
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 tsp. vanilla bean paste
Preparation
Instructions:
Add butter to squash; stir until melted. Add sugar - to taste, milk, salt and spices; beat with electric mixer at low speed until blended.
Add eggs; beat well. Stir in vanilla; turn into greased casserole.
Bake at 325 degrees until soufflé is set. Serve immediately.
Yield 6-8 servings.
Note: This recipe can be doubled successfully.
I prefer to bake in individual ramekins for ease of serving and best presentation.
Optional - Topping
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
1/3 stick butter, melted
Mix all ingredients as above and pour into greased baking dish. Mix all topping ingredients and sprinkle over uncooked soufflé. Bake 35 minutes at 350 degrees.