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.
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.