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