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A great side dish to impress. Good for potlucks and holiday meals.


Recipe Summary

30 mins
2 hrs
15 mins
2 hrs 45 mins
1 - 2-quart dish


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a 2-quart souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.

  • Place butternut squash, cut-sides down, onto the prepared baking sheet.

  • Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.

  • Sift flour, baking powder, and salt together in a bowl.

  • Scrape flesh from butternut squash into a food processor and process until smooth. Add flour mixture, room temperature butter, 1/4 cup white sugar, brown sugar, vanilla, cinnamon, and nutmeg; process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.

  • Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.

  • Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

Cook's Notes:

This dish isn't very sweet, so you can add more sugar up to a cup total to get a sweet souffle.

You can sub 2 pounds well-cooked carrots pureed or mashed sweet potatoes for the squash. Use a little cardamom and orange zest instead of the cinnamon and nutmeg for a different flavor profile.

Nutrition Facts

226 calories; protein 1.7g; carbohydrates 31.1g; fat 11.7g; cholesterol 30.5mg; sodium 99.5mg. Full Nutrition