Best 5 Yellow Summer Squash Souffle Recipes

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Are you searching for a delectable and flavorful way of savoring the bountiful harvest of yellow summer squash? Consider preparing a delightful souffle! This light and airy dish is a symphony of flavors, textures, and colors, combining the vibrant hue of summer squash with a delicately seasoned custard base. Discover the culinary secrets to crafting the perfect yellow summer squash souffle, ensuring a memorable dining experience that will tantalize your taste buds and impress your dinner guests.

Let's cook with our recipes!

SUMMER SQUASH SIDE DISH CASSEROLE



Summer Squash Side Dish Casserole image

My daughter-in-law created this healthy yellow squash recipe and shared it with me. I was delighted since my husband and I were cutting down on fried foods. You can easily double or triple this squash casserole to serve at family dinner. -Sue Joyce, Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 2 servings.

Number Of Ingredients 9

1 pound yellow summer squash, chopped
1/4 cup water
1/4 cup chopped onion
1/2 teaspoon salt
1 large egg, beaten
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool., Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

Nutrition Facts : Calories 344 calories, Fat 23g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 1029mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 14g protein.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

YELLOW SUMMER SQUASH SOUFFLE



Yellow Summer Squash Souffle image

I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.

Provided by ejnei

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

Steps:

  • Combine first four ingredients and simmer with water to cover for 20 minutes.
  • Drain and mash.
  • Add flour, eggs, milk, cheese and 3T butter.
  • Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
  • Melt remaining 3T butter and mix with cracker crumbs.
  • Top the casserole with the cracker crumb mixture and bake 10 more minutes.

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

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.

YUMMY SQUASH SOUFFLE



Yummy Squash Souffle image

Yummy family favorite for any age.

Provided by Publik119

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package frozen butternut squash
½ cup melted butter
1 ½ cups milk
3 eggs
½ cup white sugar
½ cup all-purpose flour
½ teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place unopened frozen squash package on a microwave-safe plate with directions side up. Cook on high, 4 to 6 minutes. Rest in microwave, 1 to 2 minutes. Carefully remove plate from microwave. Mix squash and melted butter together in a bowl.
  • Stir milk, eggs, sugar, flour, and vanilla extract together in a pan until combined; add squash mixture. Sprinkle cinnamon across the top.
  • Bake in the preheated oven until top is golden brown, about 1 hour.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 27 g, Cholesterol 103.9 mg, Fat 14.4 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 8.5 g, Sodium 127.8 mg, Sugar 14.8 g

Tips:

  • To ensure a smooth and lump-free batter, whisk the egg yolks and milk together in a separate bowl before adding them to the squash mixture.
  • For a richer flavor, use freshly grated Parmesan cheese.
  • If you don't have a food processor, you can grate the squash by hand using a box grater.
  • Be sure to grease and flour the soufflé dish thoroughly to prevent the soufflé from sticking.
  • Bake the soufflé in a preheated oven to ensure even cooking.
  • Don't open the oven door during baking, as this can cause the soufflé to fall.
  • Serve the soufflé immediately after baking, as it will start to fall after a few minutes.

Conclusion:

This yellow summer squash soufflé is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. With its light and fluffy texture and cheesy flavor, it's sure to be a hit with everyone at your table. So next time you're looking for a new and exciting way to enjoy squash, give this soufflé a try!

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