Easy Homemade Squash Soufflé Recipe

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This super easy homemade squash souffle recipe is sure to please your holiday dinner guests. Even my own teenage son begs me to make this carrot souffle every Thanksgiving and Easter dinner. Which is great since every mom loves it when their kids want to eat more vegetables.

If squash are not your thing then check out my Carrot Souffle recipe. Both these souffles make a great side dish for any holiday meal! You can even make it ahead of time and freeze it for later! This is a excellent time saver hack and allows your to enjoy more time with family instead of be stuck in the kitchen.

Squash Souffle Ingredients:

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1. 1 Tsp. Ground Cinnamon 
2. 1/2 Tsp. Nutmeg
   
3. Pinch Salt
   
4. 2 lbs. of Butternut Squash cut into chunks (about 1 medium-large squash or 2 – 16 oz. bags of frozen chopped butternut squash)
   
5. 1/2 Cup Sugar
   
6. 1 1/2 Tsp. Baking Powder
   
7. 1 1/2 Tsp. Vanilla Extract
   
8. 1/3 Cup All-Purpose Flour
   
9. 4 Eggs
   
10. 1/2 cup Butter

Kitchen Tools:

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1. 7 x 11in Baking Dish or Foil Pan
   
2. Aluminum Foil
   
3. 8 cup Blender

Instructions:

1. Preheat your oven to 375 degrees F.
   
2. Cut your squash into 1/2 inch chunks and put them in a large pot. (Skip this step if you are using the frozen butternut squash.)
   
3. Boil the squash in the pot with water until tender.

3. Drain the soften squash.
   
4. Put the soften squash in the fridge to cool for 15 minutes.

Note: Don’t skip this step is important, unless you want scrabbled eggs in your souffle.

5. Add the cooled squash and butter to the blender.
   
6. Mix thoroughly until you no long have squash chunks in the mixture.
   
7. In the blender combine the eggs, spices, sugar, baking powder, vanilla, and flour.
   
8. Mix until thoroughly combine.

9. Pour mixture into a greased 7 x 11 inch baking dish or foil pan.

10. Bake at 375 degrees F for about an hour, or until the center of the squash souffle is firm.
    
11. Allow the souffle to cool for 15 minutes before serving, this will help the souffle to finish firming up. 

This side dish goes well with beef, pork, chicken, and turkey. Enjoy!

How to freeze a Squash Souffle:

Once your souffle is completely cooked and cooled down, cover it with foil. That way you can freeze the souffle to enjoy it another day. This is a great cooking hack if you are trying to prepare food ahead of time for Thanksgiving or for another special occasion.

How to unfreeze a Squash Souffe:

To unfreeze the souffle pull it out of the freezer the day before you want to eat it. Place it in the fridge to dethaw. Before serving, put it in the oven at 375 degrees F for about 30 minute to warm it up.

I hope your family and friend enjoy this Easy Homemade Squash Souffle as much as we do! Please share this recipe on social media because sharing is caring!

I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.

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Looking for more holiday inspired cooking?

Easy Homemade Squash Soufflé Recipe

Michelle – Nerdy Moms United

This super easy homemade squash soufflé recipe is sure to please your holiday dinner guests. Even my own teenage son begs me to make this carrot soufflé every Thanksgiving and Easter dinner. Which is great since every mom loves it when their kids want to eat more vegetables.

Print Recipe Pin Recipe

Course Side Dish

Cuisine French

Keyword Baking, Thanksgiving

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Side Dish

Cuisine French

Servings 9

Equipment

• 7 x 11 in Baking Dish
• Aluminum Foil
• Blender

Ingredients

  

• 1 Tsp. Cinnamon
• ½ Tsp. Nutmeg
• Pinch Salt
• 2 lbs. Butternut Squash cut into chunks  about 1 medium-large squash or 2 – 16 oz. bags of frozen chopped butternut squash
• ½ Cup Sugar
• 1 ½ Tsp. Baking Powder
• 1 ½ Tsp. Vanilla Extract
• ⅓ Cup All-Purpose Flour
• 4 Eggs
• ½ Cup Butter

Instructions

 

• Preheat your oven to 375 degrees F.
• Cut your squash into 1/2 inch chunks and put them in a large pot. (Skip this step if you are using the frozen butternut squash.)
• Boil the squash in the pot with water until tender.
• Drain the soften squash.
• Put the soften squash in the fridge to cool for 15 minutes.
• Note: Don't skip this step is important, unless you want scrabbled eggs in your soufflé.
• In the blender combine the butter, eggs, spices, sugar, baking powder, vanilla, and flour.
• Mix until thoroughly combine.
• Add the cooled squash to the blender.
• Mix until thoroughly combine and you no long have squash chunks in the mixture.
• Pour mixture into a greased 7 x 11 inch baking dish or foil pan.
• Bake at 375 degrees F for about an hour, or until the center of the squash soufflé is firm.
• Allow the soufflé to cool for 15 minutes before serving, this will help the soufflé to finish firming up.
• This side dish goes well with beef, pork, chicken, and turkey. Enjoy!

Notes

How to freeze a Squash Soufflé:

Once your soufflé is completely cooked and cooled down, cover it with foil. That way you can freeze the soufflé to enjoy it another day. This is a great cooking hack if you are trying to prepare food ahead of time for Thanksgiving or for another special occasion.

 

How to unfreeze a Squash Soufflé:

To unfreeze the soufflé pull it out of the freezer the day before you want to eat it. Place it in the fridge to dethaw. Before serving, put it in the oven at 375 degrees F for about 30 minute to warm it up.

Keyword Baking, Thanksgiving