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Praline-Topped Butternut Squash Souffle

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Eileen Fuore

"This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!"
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50 m servings 239 cals
Original recipe yields 8 servings (1 casserole dish)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
  3. Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
  4. Bake in the preheated oven until bubbling, about 30 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 239 calories; 16.3 g fat; 23.1 g carbohydrates; 3.4 g protein; 73 mg cholesterol; 385 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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