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Butternut Squash Souffle


No matter when I make this and for what occasion, there is never a single piece left. I have made this gluten free with great results, and I’ve also successfully reduced the sugar.   I once served this to a neighbor and when she excitedly asked me what was in it, her face dropped at the mention of mayonnaise. She hasn’t tasted something so good with that “forbidden” ingredient in years!   Yield: 2 9-inch round pans or about 20 mini souffles


1. Preheat oven to 350 degrees Fahrenheit and spray two nine-inch round pans with cooking spray (or line muffin tins with paper liners).
2. Blend all ingredients together besides cinnamon and pour into pans.
3. Sprinkle cinnamon on top and bake in preheated oven for one hour (or for muffins, about 30 minutes or until firm).

Notes: For a dressier and year-round version of this, place filling into two graham cracker pie shells. Sprinkle two tablespoons fresh cranberries on each pie and 1/4 cup apple crisp crumbs. (I keep a stash in my freezer).