Butternut Squash Souffle
A butternut squash recipe that will remind you of a sweet potato cas
Butternut squash is roasted, then whipped with milk, eggs, sugar and butter in this custard-style butternut squash casserole.
This is one of the best butternut squash recipes to try when you want to introduce your kids to more vegetables.
Butternut Squash Souffle
- 1 20 oz package peeled and cubed butternut squash or a 1-1/2 lb. butternut squash, peeled, seeded and diced
- 1/3 cup granulated sugar
- 1-1/2 cups skim milk
- 1 tsp. vanilla
- 2 Tbsp. white whole wheat flour
- 3/4 cup egg substitute, such as Egg Beaters
- 1/4 cup butter, melted
- Topping
- 1/4 cup butter, melted
- 1 cup crushed Ritz crackers
Preheat oven to 400 degrees. Spray a 9 x 13 casserole pan with nonstick cooking spray. Bring a large pot of water to boil. Add squash and cook 15 minutes or until tender when pierced with a fork. Drain and transfer to a food processor.
Add remaining ingredients to food processor and combine until smooth. Transfer to prepared baking dish and bake in preheated oven 45 minutes.
For Topping: In a medium bowl, combine butter and crushed crackers with a fork until crackers are moistened. Sprinkle over butternut squash. Bake an additional 5-10 minutes or until golden brown.
Serves 10.
Per serving: 282 calories, 15 g fat, 25 mg cholesterol, 32 g carbohydrate, 2 g fiber, 6 g protein, 129% Vitamin A, 20% Vitamin C, 15% calcium, 10% iron
Check out these butternut squash recipes:
- Butternut Squash with Apples
- Butternut Squash Soup
- Butternut Squash Pie
- Quinoa and Butternut Squash Gratin
