Best Squash Souffle Maury Recipes

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ROASTED BUTTERNUT SQUASH SOUFFLE



Roasted Butternut Squash Souffle image

A great side dish to impress. Good for potlucks and holiday meals.

Provided by KeeperoftheSweets

Categories     Side Dish     Vegetables     Squash

Time 2h45m

Yield 8

Number Of Ingredients 12

1 tablespoon white sugar, or as needed
1 butternut squash, halved and seeded
¼ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter at room temperature
¼ cup white sugar
¼ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 eggs at room temperature, separated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
  • Place butternut squash, cut-side down, onto the prepared baking sheet.
  • Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
  • Sift flour, baking powder, and salt together in a bowl.
  • Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
  • Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
  • Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g

YELLOW SUMMER SQUASH SOUFFLE



Yellow Summer Squash Souffle image

I originally had this wonderful souffle at a wedding luncheon 36 years ago and have been making it ever since.

Provided by ejnei

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs yellow squash, sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon sugar
6 tablespoons butter, melted
3 tablespoons flour
2 eggs, slightly beaten
1 cup milk
1/2 lb sharp cheddar cheese, grated
1/2 box Ritz cracker, crumbled

Steps:

  • Combine first four ingredients and simmer with water to cover for 20 minutes.
  • Drain and mash.
  • Add flour, eggs, milk, cheese and 3T butter.
  • Bake at 350 degrees in a buttered 1 1/2 quart cassserole for 30 minutes.
  • Melt remaining 3T butter and mix with cracker crumbs.
  • Top the casserole with the cracker crumb mixture and bake 10 more minutes.

BUTTERNUT SQUASH SOUFFLE



Butternut Squash Souffle image

A girlfriend of mine made this for a dinner party years ago and I liked it so much I made it for my own family. It has been requested at every holiday dinner since. I don't like carrots, but the squash really steals the show, so no worries on a "carroty" taste (it alwasys falls just a little so I recommend saving a little topping to fill the little dip :-)

Provided by JojoBean 2

Categories     Vegetable

Time 21m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb butternut squash, steamed and diced
1 lb carrot, steamed and diced
1 cup salted butter, diced
2/3 cup sugar
6 tablespoons flour
2 teaspoons vanilla extract
7 large eggs (or 6 jumbo)
1 1/2 cups corn flakes (crunched up)
1/2 cup brown sugar
1/2 cup butter, softened

Steps:

  • Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead).
  • Preheat oven to 350 degrees F.
  • Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours.

WINTER SQUASH SOUFFLE BAKE



Winter Squash Souffle Bake image

This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 5 servings.

Number Of Ingredients 8

4 large eggs
2 packages (12 ounces each) frozen cooked winter squash, thawed
1/4 cup butter, melted
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper

Steps:

  • Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

SQUASH SOUFFLE



SQUASH SOUFFLE image

This is a very simple recipe and has replaced sweet potatoes at every holiday meal. I've been making it for ten years and its always a hit and disappears! MAKE 2!

Provided by Lisa Mendelowitz

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 7

1 box frozen squash (butternut, winter), defrosted
1/2 c sugar
1/2 c all purpose flour
3 eggs beaten
1/8 c butter melted (and cooled)
salt & cinnamon to taste
2 c milk

Steps:

  • 1. Grease (or Pam) a casserole dish or pie pan. Preheat oven to 350.
  • 2. Mix together all ingredients and beat well with a whisk for 1-2 minutes
  • 3. Pour into greased (or pammed) casserole. Bake for 50 minutes to one hour until golden and fluffy. (Times vary depending on your oven).

BUTTERNUT SQUASH SOUFFLE OR KUGEL



Butternut Squash Souffle or Kugel image

This is a delicious healthy side dish. Pretty enough for company, but kids enjoy the sweet taste! Fresh squash is easy to cook in the microwave, but frozen tastes just as good. For the milk, I used nonfat, my neighbor uses Mocha Mix to make it non-dairy. From my neighbor, Tiffanie, who is the best kosher cook ever!!

Provided by MSMD310

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

1/2 cup flour
1/4-1/2 cup sugar
1/2 cup oil
3 eggs
1 1/2 cups milk
1 -1 1/2 lb butternut squash or 2 (12 ounce) boxes frozen squash, thawed
2 tablespoons cinnamon sugar (optional)

Steps:

  • preheat oven to 350.
  • if using fresh squash, microwave- cut in half, remove seeds, place cut side down in small amount of water, cover with plastic wrap and cook on high 15 minutes.
  • Scrape flesh from skin- should be 3-4 cups.
  • beat together flour, sugar, oil, eggs, and milk.
  • add squash and mix well.
  • bake in 9x13 glass or ceramic baking dish for 60 minutes.
  • can sprinkle cinnamon sugar on top after 30 minutes in oven (kids like it!).

BUTTERNUT SQUASH SOUFFLE



Butternut Squash Souffle image

On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

Provided by hennypenny49

Categories     Vegetable

Time 1h10m

Yield 1 souffle, 6-8 serving(s)

Number Of Ingredients 9

3 tablespoons margarine
2 cups hot mashed butternut squash
1 cup sugar
1/3 cup milk
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 eggs
1 teaspoon vanilla

Steps:

  • Add margarine to squash; stir until melted.
  • Add sugar, milk, salt, and spices.
  • Beat with an electric mixer on low speed until blended.
  • Add eggs, beat well.
  • Stir in vanilla.
  • Turn into a greased casserole dish.
  • Bake at 325* until souffle is set.
  • Serve immediately.

Nutrition Facts : Calories 251.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 107.7, Sodium 304, Carbohydrate 40.2, Fiber 1.2, Sugar 34.7, Protein 4.2

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