PRALINE-TOPPED BUTTERNUT SQUASH SOUFFLE
This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!
Provided by Eileen Fuore
Categories Side Dish Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
- Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 23.1 g, Cholesterol 73.2 mg, Fat 16.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 7.2 g, Sodium 385.3 mg, Sugar 13.7 g
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