Butternut Squash Soufflé

Health score
3%
Butternut Squash Soufflé
45 min.
6
344kcal

Suggestions


Looking to impress your dinner guests with a truly delightful and unique dish? Look no further than this Butternut Squash Soufflé! This elegant side dish is not just a feast for the eyes but also a celebration of rich, autumnal flavors. The creamy, vibrant butternut squash combines beautifully with the airy texture of the soufflé, making it a standout addition to any meal.

The process may sound intimidating, but fear not! With just a few simple steps, you'll transform humble ingredients into a culinary masterpiece. The soufflé rises to perfection in the oven, creating a golden, puffy top that begs to be devoured. It's the perfect accompaniment to roasted meats, or serve it as a vegetarian main that will leave everyone at the table raving about your kitchen prowess.

This Butternut Squash Soufflé isn't just about aesthetics; it's also a delicious way to enjoy the nutritional benefits of squash. Rich in vitamins and antioxidants, butternut squash adds not only flavor but also a dose of healthiness to your meal. At approximately 344 calories per serving, it's a guilt-free indulgence that’s comforting yet sophisticated.

Whether it’s for a holiday celebration, a family gathering, or just a cozy dinner at home, this soufflé is sure to be a crowd-pleaser. So roll up your sleeves and get ready to serve up something unforgettable!

Ingredients

  • cups acorn squash cooked mashed
  • 0.5 cup butter 
  • large eggs separated
  • 0.5 cup flour all-purpose
  • 0.5 teaspoon ground nutmeg 
  • 1.5 cups half-and-half 
  • 0.5 teaspoon salt 

Equipment

  • sauce pan
  • oven
  • whisk
  • hand mixer

Directions

  1. Melt butter in a heavy saucepan over low heat; add flour, whisking until smooth. Cook, whisking constantly, 1 minute. Gradually add half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.
  2. Whisk egg yolks until thick and pale. Gradually stir about one-fourth hot mixture into yolks; stir into remaining hot mixture. Stir in squash, salt, and nutmeg.
  3. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold one-fourth of egg whites into squash mixture. Fold in remaining egg whites; pour into a lightly buttered 2-quart souffle dish.
  4. Bake at 350 for 1 hour or until puffed and brown.

Nutrition Facts

Calories344kcal
Protein11.3%
Fat70.27%
Carbs18.43%

Properties

Glycemic Index
24.17
Glycemic Load
5.78
Inflammation Score
-7
Nutrition Score
10.726521634537%

Nutrients percent of daily need

Calories:344.22kcal
17.21%
Fat:27.15g
41.77%
Saturated Fat:9.05g
56.54%
Carbohydrates:16.03g
5.34%
Net Carbohydrates:15.01g
5.46%
Sugar:2.76g
3.07%
Cholesterol:207.18mg
69.06%
Sodium:481.71mg
20.94%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.82g
19.65%
Selenium:21.05µg
30.08%
Vitamin A:1332.26IU
26.65%
Vitamin B2:0.41mg
24.06%
Phosphorus:189.23mg
18.92%
Folate:52.63µg
13.16%
Vitamin B1:0.19mg
12.51%
Vitamin B5:1.19mg
11.9%
Calcium:115.8mg
11.58%
Vitamin B6:0.19mg
9.68%
Vitamin B12:0.58µg
9.65%
Iron:1.72mg
9.57%
Potassium:330.51mg
9.44%
Vitamin E:1.27mg
8.46%
Manganese:0.17mg
8.45%
Magnesium:30.15mg
7.54%
Vitamin C:5.72mg
6.93%
Zinc:1.02mg
6.79%
Vitamin D:1µg
6.67%
Vitamin B3:1.05mg
5.26%
Copper:0.09mg
4.43%
Fiber:1.02g
4.06%
Source:My Recipes