Butternut squash souffle is a light and fluffy side dish to add to your holiday table. Flavored with vanilla and lemon, it’s an unexpected taste your guests will enjoy.
Butternut Squash Souffle
- Yield: 6 servings
- Prep Time: 15 min
- Cooking Time: 35 min
Ingredients
- 4 large eggs, separated
- 2 ½ cups butternut squash puree
- 4 tablespoons melted butter
- ¼ cup grated Asiago cheese, plus more for the top
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon vanilla paste
- ¼ teaspoon lemon extract
Preparation
- Preheat oven to 350°F and grease three 10-ounce ramekins or souffle pans. Place on a baking sheet.
- In a large bowl, stir together egg yolks, squash puree, melted butter, asiago cheese, salt, black pepper, vanilla paste, and lemon extract. Set aside.
- In the bowl of your stand mixer, whip egg whites until stiff peaks form. Gently fold egg whites into the squash mixture until no white streaks remain.
- Divided batter among prepared dishes.
- Bake for 35-40 minutes, until puffed and tops are browned. They will deflate once removed from the oven, so serve immediately.
Recipe Tags
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
