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Butternut Squash Soufflé Recipe

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Butternut Squash Soufflé  Recipe

Prep Time: Cook Time:


  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.00 tbsp
  • Salt | 1.00 dash
  • Calcium fortified skim milk | 0.25 cup
  • Granulated sugar | 0.25 cup
  • Butternut squash, raw | 3.00 cup, cubes
  • Spices, nutmeg, ground | 0.25 tsp
  • Spices, cinnamon, ground | 0.25 tsp
  • Egg, whole, raw | 1.00 small
  • Brown sugar | 1.00 tbsp packed
  • Dry roasted mixed nuts, no peanuts, no salt | 0.25 cup
Nutrition Facts (Per Serving)

Calories per serving: 191.48 mg

Fat per serving: 6.17 g

Saturated fat per serving: 1.20 g

Protein per serving: 4.39 g

Sodium per serving: 66.65 mg

Cholesterol per serving: 35.65 g


  1. Heat the oven to 400?F. Take a 1-quart baking dish; coat the dish with the non-stick cooking spray. Take a microwave-safe bowl; place butternut squash in it with little water. Place in the microwave and cook for 8 minutes. Drain and then mash them.
  2. Now put together the flour, squash, milk, sugar, vanilla, nutmeg, cinnamon, egg and salt in a baking dish. Mix them well. In a bowl; mix brown sugar and nuts. Scatter the nut mixture over the mixture in the dish and bake for 20 minutes until set.
  3. Serve Butternut Squash Soufflé Recipe at once.

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