How to Make Squash Soufflé

Squash soufflé is a healthy and versatile side dish. This delicious treat is perfect for Thanksgiving, Christmas, Chanukah or a quiet evening at home. The health benefits of squash is phenomenal. Squash is high in vitamin A and contains lots of fiber, vitamin C, B6, B1 potassium and folate. Squash also contains phytonutrients that may help prevent cancer. Squash soufflé is easy to make and freezes very well. If you are bored of candied yams or sweet potatoes, give this squash soufflé a shot and you might knock your guests socks off!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 packages of frozen squash
• 1/4 pound of butter, margarine, or Smart Balance
• 3/4 cups sugar (regular or raw)
• 1/2 cup of milk
• 3 large eggs
• 2 generous teaspoons of vanilla extract
• 2 tbsp flour
• Wooden spoon or mixing utensil

Mix it All in a Bowl

1. 
   Squash is high in vitamin A and contains lots of fiber, vitamin C, B6, B1 potassium and folate.

   Defrost the frozen packages of squash in a mixing bowl until it turns to slush.

2. In a separate bowl, melt the butter, margarine or Smart Balance. By hand, slowly mix in the milk, eggs and vanilla with the melted butter.

3. Pour the butter, milk, eggs and vanilla extract mixture in to the bowl with the squash slush and mix by hand. Once these ingredients are well mixed slowly add in the flour to thicken the mixture.

4. Pour the contents of your bowl into a pretty non-stick casserole dish and bake at 350F for 45 minutes to an hour. If the casserole dish is not non-stick, you can lightly spray it with cooking spray. If you use a pretty casserole dish you can bring it directly from your oven to the table. You can also bake the squash souffle in individual ramekins. If you use ramekins, bake at 350F for 30 to 45 minutes.

5. Let souffle cool for 3-5 minutes before serving.

Tips & Warnings

• If you are feeling creative you can add 1 tsp. or vanilla bean to the mixture before you bake it.
• You can sprinkle a little bit of cinnamon on top before serving it.
• If you are very busy and do not have time to prepare the squash mixture on the day of your dinner, you can make the mixture ahead of time and freeze the mixture until you are ready to bake it.
• If your local grocer does not carry frozen squash you can either puree fresh squash or buy frozen packages of pumpkin or canned pumpkin.
• You can also use soy milk instead of regular milk.

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[maryladd]

on 11/10/2009 this sounds delish and I like the fact that I can use frozen squash, thanks recommended you and 5 *

[adspencer]

on 9/23/2009 This sounds delicious!

[livluvlaf729]

on 9/23/2009 Sounds like a great recipe for Holiday dinners.

[respectfully]

on 9/23/2009 I like squash. This sounds so good. 5* R

[emily3]

on 5/21/2009 Delicious!!! Not only did I make it, but a friend of mine brought it to a dinner and used the soy milk in hers, it was FANTASTIC! thank you for this great how to.:) Elisheva