Best 2 Winter Squash Souffle Recipes

As the weather turns colder and the days grow shorter, there's nothing quite like a warm and comforting winter squash souffle to chase away the chill. This classic dish is a versatile and delicious way to enjoy the bounty of the season's harvest, and with so many different variations, there's sure to be a recipe that suits your taste.

Here are our top 2 tried and tested recipes!

WINTER SQUASH SOUFFLE BAKE

Winter Squash Souffle Bake image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

4 large eggs
2 packages (12 ounces each) frozen cooked winter squash, thawed
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

WINTER SQUASH SOUFFLE

Winter Squash Souffle image

My large family gets together quite often. To make it easy on the host, everyone brings a dish to pass, and we often swap recipes. I've shared this one many times. -Colleen Birchill, Spokane, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

3 cups mashed cooked winter squash
1/4 cup shredded Swiss cheese
2 tablespoons butter, melted
2 tablespoons heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 eggs, separated

Steps:

In a large bowl, combine the squash, cheese, butter, cream, salt, pepper and thyme. Beat egg yolks; add to squash mixture. , In a small bowl, beat egg whites until stiff peaks form. Fold into squash mixture. Transfer to a greased 2-qt. baking dish., Bake, uncovered, at 375° for 45-50 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 286mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

For a smoother soufflé, use a blender or food processor to puree the squash until it is very smooth.
Make sure the egg whites are beaten until they are stiff peaks before folding them into the squash mixture. This will help the soufflé rise properly.
Bake the soufflé in a preheated oven and do not open the oven door during baking. This will help the soufflé to rise properly.
Serve the soufflé immediately after baking. It will start to fall after a few minutes, so don't wait to enjoy it.

Conclusion:

Winter squash soufflé is a delicious and elegant dish that is perfect for a special occasion. It is also a great way to use up leftover squash. With its creamy texture and delicate flavor, this soufflé is sure to be a hit with your family and friends.