Recipe by Elky Friedman

Savory Squash Souffle

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Parve Parve
Easy Easy
10 Servings


- Egg

About a year ago, my sister Tamar, a popular registered dietician in Lakewood, gave me this recipe. She has a repertoire of loads of healthful and delicious recipes and this one has been a staple in my home almost every Shabbos since she passed it along. It just so happens to be kosher l’Pesach. So here it is…from my table to yours. A light, healthy side dish…and everyone’s favorite!


Main ingredients

  • 5 large yellow squash, cut into large chunks

  • 1 tablespoon Bartenura Olive Oil

  • 1 large Spanish onion, diced

  • 1 (8-oz.) can of mushrooms (optional)

  • 3 tablespoons Gefen Light Mayonnaise (or homemade)

  • whole egg plus egg whites

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 teaspoon onion powder

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic


Make the Souffle


Bring a large saucepan of water to a boil. Add squash and boil until squash is tender. (While the peel adds a nice color and texture, this will work just as well with peeled squash).


Using a sieve or colander, drain the water from the squash. Let squash sit in the sieve for 10 minutes to allow as much water to drip out as possible.


Meanwhile, heat olive oil in a sauté pan over medium heat. Add onion and sauté until translucent, about five to eight minutes. Add mushrooms (optional) and sauté an additional five minutes.


In a large bowl, combine onion/mushroom mixture with the squash. Add mayonnaise, egg, egg whites, salt, pepper, onion powder, and garlic. Mix well. Transfer mixture to a baking dish or individual ramekins. 


Bake for 45 minutes, until squash is golden on top. Mini-soufflés will be ready in 25 minutes.

Make the Souffle

Yields 1 large souffle or 12 mini souffles.

Savory Squash Souffle

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Rita Landa
Rita Landa
3 years ago

Wanted to know if freezing do I freeze raw or baked really need know just made it

Mekel Wakshlag
Mekel Wakshlag
5 years ago

Crowd Pleaser! This recipe turned out very well. Everyone enjoyed it. My only concern is there is no oven setting temperature given at to bake the Soufflé. Guessed 350 but took much longer than 45 min. to brown the top. Please advise. Thanks!!

7 years ago

Amazing! Easy & amazing! Nice to have a healthier option that I can freeze in advance!

Chaia Frishman
Chaia Frishman
Reply to  Estee
7 years ago

Thanks for the feedback!!!

Leah P
Leah P
Reply to  Chaia Frishman
6 years ago

You’re able to freeze it raw? Does it become soggy?